Originally Posted by malik11
Hello! I'm a new member requesting some help.
I've been trying to cook Japanese rice lately and it doesn't stick together as much as I would like, or as much as other rice I've had does. I'm using Nishiki Brand Premium Quality Sushi Rice and the following instructions:
The ratio of water to rice is about 1.3 to 1. The height of the pot I'm using is about 9 cm and the diameter is about 17 cm.
1. Bring to a boil uncovered.
2. Simmer on lowest heat setting for 20 minutes covered.
3. Steam with heat off for 15 minutes.
How can I make the rice stick together better or how can I make the rice stick together the most?
are you washing the rice first? cover with cold water, stir it around by hand with your fingers spread, pour off the milky looking water, and repeat at least 3 or 4 times, until the water you pour off is mostly clear. the rice will be absorbing some water during this operation, so if you're not doing this, your overall water ratio will be slightly less than optimal.
try changing to a pot that is taller and has a smaller diameter.
other than that, try increasing the ratio of water slightly.
cooking rice in a pan is a lost art here in japan, but here's how it used to be done.
- after washing the rice, bring it to a boil on high heat.
- immediately reduce to a med-low heat, just enough to simmer. a low boil is important. if the temp. is too low, the rice won't steam properly. cover the pan.
- listen to the pan carefully. after the water has boiled off, the rice will continue to cook from the direct low heat, forming a crispy crust on the bottom. you'll be able to hear it crackle. turn off the heat and let it sit for a few minutes. this crust is known as "okoge" (oh-koe-gay) and people love it here. unfortunately, with a rice cooker, you can't do this.
- a heavy pan is best. cast iron is best. heavy stainless with a thick aluminum bottom is also ok. thin pans such as the so-called "copper-clad" paul revere pans lead to easy scorching.