Читать книгу YO Sushi: The Japanese Cookbook - Kimiko Barber - Страница 21

Measure the rice into a large bowl and add plenty of cold water. Stir vigorously, then drain the milky water through a fine-meshed sieve. Return the rinsed rice to the bowl and repeat until the water runs clear. The rice will need between 3 and 5 washes before the rinsing water runs clear and will become slightly opaque as it begins to absorb moisture. Leave the rice in the sieve to continue draining for at least 1 hour before cooking. If you are short of time you can leave the rice to soak in the saucepan with the water for cooking (see below) for 10–15 minutes before you turn on the heat. A saucepan with a thick base (preferably curved rather than flat) and a tight-fitting, solid lid is ideal.

To cook rice, you will need about 20 per cent more water by volume than dry rice. To serve four people use 300–400g (10–14oz) dry rice and 360–480ml (13–17fl oz) water. Put the washed and drained rice with the measured water into a saucepan over a medium to high heat and bring to the boil. Try to resist the temptation to lift the lid to see how it is cooking, as you want to keep all the steam inside – listen for boiling sounds instead. Depending on the amount of rice you are cooking, it should take between 5 and 7 minutes to reach a rolling boil. Reduce the heat to low and continue to cook for a further 5–7 minutes before turning off the heat. Do not lift the lid but let the rice stand for 10 minutes to cook in its own steam.

With a moistened spatula, turn the cooked rice over from the bottom to fluff it up, and place a tea towel under the lid to absorb the steam and prevent it cooking further while you are waiting to serve.