Washing rice - I didn't like this process when I was young. My dad's hometown is famous for rice, so he really is stubborn about how to cook the rice.When I am at home..I never cook rice because he knows better about it and if I cooked rice, he complains.
I grew up with that however..this must be a little bit of process for people grew up in other countries.
Don't think its just washing rice. This process makes it difference..like professional.
In strictly traditional Japanese kitchen, they have "rice" person. The position is like "saucier" .In charge of cooking rice.
Anyways. This is the process.
Wash the rice 30 min beforehand.Put the rice in a metal bowl, then put very cold water.Gently running water is better, but at home cooking..doesn't matter.
Wash the rice with a palm likely pushing and rubbing in the bowl with water, then take your drain basket, drain the water.
Again, put the drained rice in the same bowl. Add cold water, wash with the same way.
I would recommend NOT washing in the basket, it would be faster, however it can harm the texture of the rice.Japanese call it "hurting the rice".
Then drain with the basket, and same process again until the water became clear.
The milky look in the water is starch. Some classical Japanese people said it makes smelly rice, but I kind of like the smell of rice. So I usually wash it right before perfectly clear.
As well as the starch creates different textures when you finish cooking rice. You may try and see how much do you like to leave the starch.
So the process is basically just wash the rice in a bowl and water, drain, wash it until the water become clear.
I got bunch of green pea pods from a farmers market and it inspired me.
Then tried to make fresh green peas rice - this dish brings me back memories from my mom's cooking.
She makes green peas rice when its season. Actually, in Japan, we cook rice with seasonal vegetables often when they are in seasons. It is like a celebration and appreciation for the season.
In spring, bamboo shoot or mixture of mountain wild vegetables, in summer, green peas, in autumn, chestnuts or pine mushroom, in winter,gingko nuts .. and more.
I didn't realize when I grew up in Japan but now I know such rich food culture my home country has.
So.Here is the green peas rice recipe.
The photo is with barley but this recipe is for white Japanese rice. You must change the amount of water if you substitute with brown rice or mixing with other grains.
This is pretty authentic one. Most of old time Japanese moms know.
Rice (Japanese rice) 2cups
Water 2 3/4 cups
Salt 1 pinch, for taste
Kelp (Konbu) about 2 inches square strip
Fresh green peas, depods around 10 pods
Wash the rice 30 min beforehands and drain well.
How to wash the rice : If you want to know how Japanese rice lovers wash,see this. Otherwise you can wash it 3 times until the water looks without milky fog.
Dissolve the salt in the water then pour over the rice and add kelp in your medium sized, tall( has a depth), heavy cooking pot.
Add peas, cover with a lid, then start cooking with medium high heat.
The point of cooking rice is controlling heat.
Wait until the water just being boiled, then change the heat to high make it to super, highly boiling.
The lid would be bounced by the boiling.
Then let the lid open just a little bit (max 1/4 inch), and let it boil likely 2-3 min, change the heat as low.Professionals don't let the lid open but I don't like to make my stove dirty so I do this.
Cook until the rice absorb all liquid. I found that the rice looks very slightly wet is better for another process.
Turn off the heat, then let the lid back to fully cover the pot, let it leave15-20min.We call this process "steaming". This is very important to rest the cooked rice to be fluffy, perfectly moist.
With rice spatula(we call it "shamoji"), gently flip the rice in the pot with sideways, like slicing rice.
It is very important to keep the texture of rice for fine cooking, however.. this is home cooking and also this time is with peas then no worries too much!
Then serve with rice bowls. Bon appetit.
I will separate this method how to cook rice in a pot sometimes soon.
Tomoko Tahara A.K.A.#cookhatter
<Restaurans in Vancouver>
The Acorn : Vegetarian restaurant
The birds and beets : Cafe
Cacao Vancouver:Modern latin
The mackenzieroom:Modern coastal
Birds and beets
Tempea food: tempeh maker
<Restaurant in Japan>
Bon Gout: Bakery and wine
Bar Pancho:Spanish tapas
Takanoya :Gastro pub