White Rice, Japanese Style

1. 1

   In a large bowl place the rice and cover with cold water.

2. 2

   Using the palm of your hand, press down on the rice and swish it around in the water for 10 to 20 seconds.

3. 3

   Pour off all water and repeat this process 3 or 4 times, or until the water does not turn cloudy.

4. 4

   After the final rinse, drain the rice very well, then add the 1 3/4 cups plus 1 tablespoon of water and allow the rice to soak for half an hour in summer or for 1 hour in winter.

5. 5

   Nobu's tip: Place the rice and measured water in a heavy-bottomed 1 1/2 or 2 quart saucepan.

6. 6

   (The saucepan should be deeper rather than wide, and should have a tight fitting lid.)

7. 7

   Place the saucepan over high heat, cover with the lid and cook until you see steam.

8. 8

   As soon as you see steam coming out of the pot, turn off the heat and wait 7 minutes.

9. 9

   After 7 minutes, turn the heat on high and count to 10.

10. 10

    Turn off the heat, the rice will be perfect.

No additional tips available.