Rice is the second most cultivated plant on earth, after corn, and is by FAR the dominant source of carbohydrates in Asia, where I currently live. But growing up in America, I learned how to make rice in a pot, on the stove. Throw in some butter, a pinch a salt and pepper, and you've got yourself a delicious side dish to those meat n' potatoes. Or so I thought.
Well, not so in Japan! My coworkers were amazed (appalled really) that I didn't know how to use a rice cooker. And it took 5 months of terrible, gooey rice before a nice old lady finally showed me the secret of making rice the Japanese way. It turns out that like me, many Westerners have no idea how to make rice properly in a rice cooker. (Conversely however, most Japanese have no idea how to make rice on the stove-top, so at least I have that :-)
Several well done Instructables already exist on how to make pizza
in a rice cooker, and even alcohol
, but none (that I could find) on how to make plain 'ol rice. This instructable hopes to remedy that.
This is delicious, fluffy white rice that the Japanese use as a base for almost every meal. (Though it is not sushi rice, which uses other ingredients.)
So without further ado, let's get started.