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Japanese Recipes Simple

Donabe(Claypot) Rice

Although rice cookers are widely used in Japan, tasty rice can still be cooked without a rice cooker. It is, however, preferable to use soft water when cooking rice, as hard water does not penetrate the rice as easily and the rice will not be as fluffy.

Ingredients (serves 4)

  • 360cc rice
  • 410cc soft water

Method

1.Add plenty of water (separate from the amount above) to the rice, stir and then discard water.

2.Add water again and wash the rice by gently pressing down onto the rice, and then discard water.

3.Repeat this process two or three times until the water is no longer cloudy.

4.Soak the washed rice in plenty of water (separate from the amount above) for 30 minutes and drain (using a colander if available).

5.Place the rice and the prescribed amount of water into a claypot and heat over high heat.

6.Turn the heat down once the mixture starts to boil, cook for 10 to 13 minutes, turn off heat and allow to stand for 15 minutes.

7.Gently mix the rice to bring up the rice at the bottom of the pot and then serve in individual rice bowls.