Donabe Rice (Pot Rice)

Source: Personal recipe

Yield: 2 serving(s)

Time: ~1 hour (includes 30 min soak)

About

Rice cooked in a clay pot (donabe) with a light splash of sake. The technique builds a slight crust on the bottom while leaving the top perfectly steamed. Simple and delicious.

Ingredients

• 300g Japanese short-grain rice (dry)
• 360ml water
• Sake, splash to taste

Instructions

1. Wash and Soak

1. Wash rice in a metal strainer, rinsing until the water runs completely clear.
2. Let the rice soak in water for 30 minutes to absorb moisture.

2. Cook

1. Place rice in the pot with the measured water.
2. Cook on medium to high heat until it almost boils over.
3. Reduce heat to low and cook for 13 minutes. Add a splash of sake for flavor.
4. Turn heat back to high for 30 seconds to develop the bottom crust.
5. Remove from heat and let steam, covered, for 10 minutes before serving.

Storage

• Leftover rice keeps refrigerated for 3 days or frozen for 1 month.

Tags: #recipe #japanese #rice