The Old Way (Cooking Rice on the Stove-Top)

"Old Pot" Cedar Park, 2018
Photo info: FUJIFILM X100T, 23mm, f/2.8, 1/125 sec, ISO2500
“Old Pot” Cedar Park, 2018

こんばんは。How’s it going?

Tonight I made rice using our old ceramic cooker. I haven’t used it in a long time which is a shame because it makes really good rice. For some reason, we’ve been using our modern electronic cooker lately. But tonight Mariko was using it to ferment something (who knows what) so I needed to use the ceramic pot.

Basically, you add your rice, wash it as usual, then fill with the correct amount of water. I normally measure it the Hawaiian way by filling it over the rice and up to one fingertip digit, but Mariko said it would be too much and to just use the markers on the side of the pot. So I did that, but actually, it was a little dry. Next time it will be back to the Hawaiian method. 😆

Anyways, once you have the water in there, cover it with the inner and outer lids, then put it over medium heat. Once it starts boiling and steam is shooting out of the venting hole, turn the fire down all the way and cook for 12 minutes. Once that is done, turn off the fire and let rest for 13 more minutes. After the timer goes off, open it up, fluff up the rice with your shamoji (rice spoon), then replace just the outer lid, and it’s ready to go! 🍚

"Cooked" Cedar Park, 2018
Photo info: FUJIFILM X100T, 23mm, f/2.8, 1/125 sec, ISO2000
“Cooked” Cedar Park, 2018

I hope you had a nice Tuesday!


One thought on “The Old Way (Cooking Rice on the Stove-Top)

  1. This is a way to go! Cooking rice in a old-fashion way is definitely a must-learnt skill for any rice lover! It tastes much better in my opinion. Of cause, extensive of practice is required. Otherwise the rice will either be too hard or too soft.

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