Perfect Japanese Rice EVERY TIME  

110%, this video was a perfect start to such a series

@@alexdemoya2119 Indeed

Yess do more of this

Excellent idea, easy to follow and find! Maybe an idea, could be good for making sauces ready to use?

Yes please

Why not take the pan off the cooker?

​@@danleighton 😂😂😂

Amazing investment, removes unneeded complexity without any sacrifice to flavour or texture.

I know that and I’m Japanese but for example I’m in a situation where I live for about 4 months abroad and in this house, there isn’t a ricecooker. I don’t want to invest in a machine that I won’t be using anymore after 4 months so the pot method is the perfect one for me

​@@tenacious_takakumi2680I still go through the steps when preparing Japanese and/or Korean rice to cook in my IH rice cooker. I add sake and kombu from a chef's tip. It tastes so much better this way than at the restaurant. I'm using Koshihikari rice and the back has instructions and pictures on how to prepare it.

@@aisumelef211 I love Koshihikari but it's soo expensive here! It was like 10kg/90€

short grain rice for japanese food is usually called sushi rice in europe

Same here. Maybe, that's the reason why the rice I make wasn't perfect 😅

This is specifically for Japanese rice. Korean rice has a similar process. My rice from Korea and Japan have instructions at the back on how to prepare it. The date is also printed on the package so, you know if it is old or new harvest. With USA brown rice, I soak and sprout it for 48 hours. Thai Jasmine is the easiest because there's no soaking or sprouting involved.

No don't stir the rice while cooking

some people dont have kitchen space for a rice cooker

@@LeonRedfields They’re also quite expensive, so this tip is very helpful :)

@@undauntedtheoni in Switzerland, one if the most expensive countries it’s also like $40

I find this very useful when you have to cook outside of your own kitchen where most likely there isn't a rice cooker!

@@luisurena1770 true but i am talking about when you are at your own place. Also many of my friends have a rice cooker.

Go from boiling to low heat for 10 minutes so it slowly steams it?

I believe it is to remove excess starch to prevent the rice becoming gluey :-)

I too will not conform to big rice propaganda. Stand strong Lilia!