Cook the rice in a saucepan

August 26, 2025

Ingredients (for 2 people)

150g of rice
200 ml of water (1.3x volume of rice)

Cuire du riz à la casserole paraît simple, mais quelques détails changent tout. Temps de trempage, ratio eau/riz, gestion du feu, repos après cuisson : chaque étape a son importance. Cette recette suit la méthode japonaise traditionnelle, celle qu'on utilise pour le riz japonais à grains courts, le seul qui donne cette texture légèrement collante, brillante et fondante qu'on cherche pour les onigiri, les sushis et autres plats japonais.

Preparation

1.Rinse the rice once without rubbing it, then drain immediately. Then rinse the rice several times, rubbing it between your hands until the water runs clear, then drain.

2.Place the rice and water in a saucepan (or casserole dish). Leave the rice in the water for at least 30 minutes.

3.Cover and cook over medium heat until boiling, then continue cooking over low heat for 10 to 15 minutes until the water disappears.

4.Turn off the heat and let the rice stand for 10 minutes, covered.

5.Mix well and serve hot.

It's ready! Enjoy!

Products
of the recipe

Japanese Koshihikari Rice

From 16,30 €

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