Just the Tips with Chef Matt Abergel (Cooking Rice Edition) – Sunday’s Grocery | Buy Our Goods Online
Just the Tips with Chef Matt Abergel (Cooking Rice Edition)
Behind the Scenes, Daily Digest, In the Kitchen, Sunday’s Grocery, Yardbird • Apr 16, 2019
Cooking rice should be easy – humans have been eating rice for thousands of years and it’s a staple in many restaurants and home kitchens. The thing is, cooking rice properly is not as simple as it may seem and takes a good amount of care, patience, and skill! In this edition of ‘Just The Tips’ Matt reveals his tips and tricks for cooking rice at home! Read below to check them out:
1. Buy high quality Japanese rice (at the restaurants, we use freshly milled koshihikari rice from Niigata) and measure out 200 grams per person (approximately).
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For 1 kg of rice we use 900 ml of water.2. Wash the rice gently and in a circular motion with running cold water until the water is completely clear
3.
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Let the rice soak for 10 minutes in clean filtered water4. Strain the rice and let it dry for 15 minutes until it becomes opaque
5. Use a rice cooker and pour 900 ml of water into it – cook on the “sushi rice” setting
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