Japanese rice

Ingredients

• 80g rice
• 96 ml water

Method

Wash rice, add water to the pot and let soak for 30 mins. Bring to a boil over medium heat (takes about 4 mins). Reduce heat and cook for 10 mins. Remove from heat and let rest for 5 mins

Jasmine rice

Ingredients

• 80g rice
• 100 ml water

Method

Wash rice, add water to the pot and ring to a simmer over medium heat (takes about 4 mins). Reduce heat and maintain a very gentle simmer for 15-20 mins.

Par-boil & steam method

• 80g jasmine rice

Method

1. Par-boil rice for 3 minutes. Drain, keeping in a strainer. Rinse pot, add in two inches of water, and get that up to a boil.
2. Spread the rice evenly on the strainer, and poke a couple holes in the rice. Place the strainer on the bubbling pot. Cover, wrapping the lid with a damp towel. Steam for 15 minutes.