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Below is Kiyoko’s version of how to cook rice.  This is the combination of the
total weight method and the procedure she learnt from another sushi chef.

How to Cook Rice using a Pan
The key is to get the proportion of the raw rice and cooking water right.
You can’t go wrong with the total weight method, which sounds complicated but quite straight forward.
You will soon get the hung of it!
1.  Measure out the quantity of raw rice to cook.  Weigh it in gramms and make a note.
2.  Calculate how much cooking water the rice would need.
The ratio of the raw rice to cooking water can be  1 (wt of rice) :1 (wt of cooking water)
it can go up to 1 (wt of rice):1.4 (wt of cooking water)
It depends on the type of rice and on what you like.  If you go for 1:1, you tend to get more al dente feel and drier rice.
Say we go for 1:1.4 ratio.

If you have 100g of raw rice to cook, the quantity of the cooking water
would be 100g x 1.4 = 140g
The total weight of the raw rice and cooking water would be 100g (raw rice) + 140g (cooking water) = 240g
OK.  The most complicated bit is done.
3.  Wash the rice
Place the rice into a large mixing bowl and fill it with clean water.
If you have a large sieve but small enough to sit inside the mixing bolw, place the rice into it and then insert it into the water filled mixing bowl.  This allows you to lift the washed rice in one go by lifting the
sieve out of the water.  Easy!
Swirl your hand in the water to let the rice swim around, counting 10.
The water will turn milky white very quickly.

Change the water.
2nd Wash:  Fill the bowl with clean water.  Rather than just swirling the rice in the water, you can scoop a handful between your palm and rub them
very gently to encourage the milky substance to come off the rice grain surface. Repeat the rubbing process for 20 to 30 seconds.  Discard the water.
3rd Wash:  Fill the bowl with clean water.  Swirl the rice around to let them swim a bit for 10 seconds.
4th & 5th Wash:  Repeat what you did for the 3rd Wash.
Then the rice is ready to be cooked.
Remember, the rinsing water will never be clear.  It will still remain slightly milky but this is OK.

Soaking the washed rice:
Some chefs like to soak the washed rice for anything between 10min. to a few hours, to obtain extra moist but fluffiness in the cooked rice.  If you are soaking the rice for a few hours, you need to change the soaking
water every hour.
At the same time, a lot of chefs don’t bother with soaking.  It’s up to you.

4.  Getting ready to cook.
You need a scale.  Place the pan you are using to cook the rice on the scale.  Zero it.
Pour the washed rice into the pan.
If the weight of the raw rice was 100g before it was washed, the scale should now say 110g or 120g, because of the rinsing water clinging around the rice.
Get a jug of cold water, and keep on pouring it into the pan until the scale says “240g”
Do you remember?  The raw rice 100g + cooking water 140g = total weight is 240g.
Place the lid on, and it’s ready to be cooked.
5.  Cooking
You need to time the cooking process (cooking and steaming) so it’s useful to have a timer.
The pan is now on the cooker and you give it the full heat until it comes to the boil.
Then turn the heat right down to the lowest setting.
You don’t want the precious cooking water to boil over.
Now get your timer out and set it for 17 minutes.  This first 17 minutes is the cooking of rice with heat and water.
When the rice is cooking, it wants to be left alone.  So no peeping by
removing the lid, nor shaking.  Patience is required!
When the timer rings, turn off the heat completely and then set the timer for another 17 minutes.  No peeping.  The lid must stay firmly on the pan.
The 2nd 17 minutes is to steam the rice.
The short/medium grain rice needs to be cooked and then steamed.  A secret for perfectly cooked rice.
When the timer goes off for the 2nd time, your rice is perfectly cooked and ready to be mixed with Sushi Vinegar.

Cooking the Rice with a Rice Cooker

You just follow the instruction that comes in with the cooker.  You can
still follow the process up to 4 to get the accurate measurement of the
cooking water, if you like.