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.
It is pretty simple.
There are a few method to get it better, but I will write simplest method here.
2 inch by 1/2 ich kelp
2 litteres of water.
If you like to get more umami, add a few pieces of dried shiitake.
Boil a piece of Konbu( and shiitake) from cold water, once it reached boiling, stop heat and leave it for a while.
Konbu will be slimy so take it out when it's cool down.
You can keep it in your freezer or fridge.
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