Rice and Miso Soup
Place the rice and the measured water in a heavy pot, cover with a tight-fitting lid, and cook over a medium flame for around 5 minutes. Turn up the flame until the steam begins spurting out from the lid, at which point you should lower the gas to a very low flame.
When all the water is absorbed, turn off the gas and let stand for around 10 to 15 minutes with the lid on.
- Although the recipe is for the kind of rice sold in Japan, you can use similar varieties that are grown in California and Spain (Japonica).
- Be sure to use a thick pot with a heavy lid. To cook 2 cups of rice, you'll need a pot that's around 15 centimeters (6 inches) in diameter and 12 centimeters (5 inches) deep. The rice might spill over if the pot's too shallow.
- You should adjust the amount of water you use depending on the type of rice and season. Rice that's just been harvested needs less water - about the same amount as the rice.
- The instructions above are for when cooking over a gas burner. If you're using an electric stove, turn off the switch when steam starts spurting out from the lid and allow the pot to stand for around 20 minutes.
- Lift the lid as little as possible to keep the temperature inside the pot from falling and the steam from escaping. If after cooking the rice is still hard on the inside, you can place the pot of rice with the lid on in a moderately warm oven for about 10 to 15 minutes.