There is a science to cooking rice and I'll try to explain it using a graph. You should note that controlling the heat is the most difficult part of cooking stove top rice. Refer to the size and pot chart for additional tips.
Ingredients
2+(1/4) cups of Japanese medium grain rice (this is equivalent to 3 cups in Japanese units
2+(1/4) cups of purified water*
Clay pot
1) Wash rice according to the cooking with an electric rice cooker directions. Drain water with a colander.
2) Add the rice and purified water to the pot and soak for at least 30 minutes. (During the summer or warm climates 3o minutes, during the winter or dry or cold climates 1 hour).
3) Turn on the stove on to medium heat and slowly bring to a boil. The rice should reach boiling at exactly 10 minutes.
4) Turn down the heat to low and simmer for 15 minutes.
5) Turn off the heat and steam for 10-15 minutes.
If you want to add okoge (crunchy toasted rice) to the bottom of the clay pot, you'll want to turn the heat up to high for 1 minute before you turn the stove off.
*The rice to water ratio is about 1:1.2 but since the rice absorbs some water when you wash it, it will end up being 1:1.
Easy Directions in a graph:
This chart lists the various options you have for cooking stove top rice.
After washing rice, drain and immediately add to the pot and add water.
I used a clay pot.
Add purified water to the pot.
Soak the rice in the water for 30 minutes to an hour.
Make sure the heat is on low so that the rice doesn't dry out for step 4.
Fluffy fragrant rice. I did added the okoge step.
Mmmmm Okoge...tastes like senbei (Japanese rice cracker).
One more graph to go. Will post that later this weekend. :)
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