Fluffy Japanese rice, sticky when boiled
Japanese cuisine primarily uses short grain white rice which has round, somewhat translucent grains. You can also get good results with Nishiki medium grain rice sold in stores outside of Japan. Once cooked, the fluffy white grains have a nice sheen and are somewhat sticky. The stickier japonica strains of rice need to be soaked in water before cooking, but indica rice is often boiled in water without any soaking at all before cooking with steam.
White rice is primarily made of 77% carbohydrates, 6% proteins, 1% fats, and other ingredients. 98% of rice is fully digested and turned into energy, so it is a very efficient food source.
Cooked rice lasts longer and tastes better if frozen just after cooking, then microwaved when it is time to eat rather than storing it in an insulated jar or just letting it cool.
Soft water may be used when cooking rice for Japanese cuisine abroad.
Rinse off any rice bran from the surface of the rice and any rice starch that attached during polishing. As it causes oxidation and sliminess, and is readily absorbed by the rice, quickly pour out the first batch of water used to rinse the rice that is cloudy from the rice bran content. This process is made easier by using an all-purpose strainer and a bowl.
Rinse the rice by stirring with your hand and then discard of this water. Repeat this step 2 to 3 times until the water becomes less cloudy. Be careful not to rinse too vigorously, as doing so will damage the rice grains.
Leave the rice in the colander for about 30 minutes to absorb water.
Place the rice into the inner pot of a rice cooker, add the indicated amount of water, and then steam.
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