Why is Japanese rice so white?

Traveling, whether it is white rice in homestays, restaurants or restaurants, has a special taste and is enviable. In fact, correct rice washing is the key to determine whether delicious rice can be cooked.

Although cooking is only a simple process of heating with water, it is not easy to make delicious rice.

1. Measurement: put it above the height of the rice cup, and then smooth it with chopsticks. One cup of rice can cook two bowls of rice. If you want to use non-integer cups of rice, please make sure that the rice is flat on the rice cup scale.

2. Taomi: Taomi for the first time. After adding water, stir it casually twice, and immediately pour off the water to prevent the rice grains from absorbing the smell of the outer layer of spoiled fatty protein. Next, continue to wash rice. Note: washing several times is not the key, cleaning is the key. The water washed into the rice cooker can directly see the clarity of rice grains.

3. Drain the rice, cover it with a wet tissue and let it stand: drain the rice with a sieve and put it on an inner pot. Then take a kitchen towel and wring it out with water, and cover it with a sieve to keep it moist. This will allow the rice to absorb the residual water on the surface of the rice grains after elutriation, but it will not absorb too much water.

4. Wash rice water into the pot: After 30 minutes, clean the water in the inner pot, pour the rice, and add water according to the ratio of 1: 1 (new rice with a packaging date of more than 3 months) or 1: 1 (old rice with a packaging date of more than 3 months). The amount of water should be accurately measured according to the amount of rice just measured.

5. Select "Quick Cooking": Do not use the "General Cooking" function of the rice cooker, but choose "Quick Cooking of White Rice" or "Quick Cooking" function. Because the general cooking process includes soaking time, the previous 30 minutes of draining and moisturizing have made the rice grains absorb appropriate water. Use "cook quickly" so that the rice won't be too bad.

6. Heat preservation 10 minute: after the rice is cooked, open the lid and loosen the rice with a rice spoon 1 minute, then cover the lid and keep the temperature for 10 minute. If your rice cooker has steam recovery function, you don't need to stir it. 10 minutes later, the standard shiny white rice with clear particles in Japanese restaurants is ready!