There are two kinds of rice: japonica and indica, which are divided into glutinous and non-glutinous. Glutinous japonica rice is most commonly thought of as oriental rice. Making oriental rice that is fluffy rather than sticky is not complicated and doesn't require any special equipment. Using a rice cooker is convenient, but you can also prepare oriental rice in any heavy pot with a flat bottom and a tight-fitting lid, according to Chef Madhu Menon, of Shiok Far-eastern cuisine. Make oriental rice in a small batch to serve fresh at dinner or make a double batch and use the extra to make fried rice or an exotic and nutritious salad. Do not try this method on non-oriental rice or it will be mushy.
Step 1
Measure out the amount of japonica rice you intend to cook and place it in a mesh strainer fine enough to keep the rice from slipping through it. One cup is usually enough for two to three people. Use two cups if you are feeding more or want leftovers.
Step 2
Rinse the rice in slowly running water several times -- at least four or five -- until the water running through the mesh strainer is completely clear. Rinsing away all of the starch creates fluffier, less sticky oriental rice, though it will still have a slightly different texture than long grain rice.
Step 3
Transfer the wet rice from the mesh strainer to a deep bowl and cover it with water. Let it sit for at least 30 minutes. Letting long grain rice sit like this can make it mushy when cooked, which is why it is important you have purchased sushi rice or another japonica variety.
Step 4
Drain out the water again and place the thoroughly-rinsed rice into the bottom of a heavy pot, like a Dutch oven. Add one and a half cups of water for every cup of rice. Traditionally, the ratio is one part rice to two parts water, but your rice has already been soaking in water for half an hour. Soaking long grain rice can make it mushy, so only use this method on oriental rice.
Step 5
Turn the heat up to high and bring the rice to a boil. Cover it tightly and turn the heat down as low as it will go. Let the rice simmer for 15 minutes for one cup of rice and 20 minutes for two cups. Tightly covering rice as it cooks is common to all types of slow-cooked rice.
Step 6
Turn the heat off and let the rice sit for another 10 minutes without lifting the lid to peek at it, stir it or otherwise bother it. Fluff it up with a fork and enjoy. Even fluffy oriental rice might be stickier than long grain rice, but that's normal.
Tips and Warnings
- Add 1 tsp of salt to your rice before cooking it for a little extra flavor, though oriental rice is not traditionally seasoned.
- Do not use jasmine or basmati rice in oriental rice recipes because they will be too mushy. Never mess with rice when it is cooking by stirring, seasoning or adding water because it needs to be sealed tightly to steam properly.
Things You'll Need
- Sushi rice or other japonica variety
- Measuring cups
- Water
- Fine mesh strainer
- Bowl
- Pot with tight-fitting lid
- Fork
Member Comments