Lunch: Steamed Japanese Rice

Recipe by Tadashi Ono and Harris Salat An easy stovetop method that is quicker than a rice cooker and yields tender, distinct grains that cling gently to each other? Read on.

Ingredients

2 cups Japanese short-grain white or haiga rice

Instructions

Place rice in a large saucepan, add water to cover, and swirl rice with your hand (water will become cloudy). Drain through a fine-mesh sieve and return rice to saucepan. Repeat process until water is clear when mixed with rice (3 or 4 times). Drain rice a final time and cover sieve with a kitchen towel; let rest 15 minutes (this will help the grains hydrate evenly).
Return rice to same saucepan and add 2 cups water. Partially cover pot and bring to a boil. Stir once, cover, and reduce heat. Simmer until water is mostly absorbed and rice is very fragrant and tender, 10 –12 minutes. Remove from heat and let rest, covered, 10 minutes. Fluff rice with a large spoon, re-cover pot, and let sit 5 minutes before serving.

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