Sweet Potato Rice
Light Japanese seasoning brings out the delicate flavor of sweet potatoes
- Nutrition facts are for one serving.
- Time to steam rice is not included in the cooking time.
Ingredients(Servings: 4)
Directions
-
Wash and rinse the rice, then drain in a colander.
-
Wash the sweet potatoes well, then cut into 1.5 cm (0.5 in.) cubes. Only peel off areas that are dirty or damaged.
-
Place the rice in a rice cooker together with 380 ml (12.8 fl. oz.) of water and the cooking sake, then set aside for more than 15 minutes.
-
Add (A) for seasoning and the sweet potatoes to the rice cooker and steam the mixture as usual.
Cooking Basics
1.
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.
2.
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.
3.
Leave the rice in the colander for about 30 minutes to absorb water.
4.
Place the rice into the inner pot of a rice cooker, add the indicated amount of water, and then steam.
Glossary
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