Nobu's Perfect Japanese Rice
Chef and restauranteur Nobu Matsuhisa has a few simple techniques that can enhance a simple dish of rice.
- Yield: Serves 6
Source: Martha Stewart Living, March 2000
- 3 cups Japanese short-grain rice
- 3 cups cold water
Wash rice in a fine sieve placed in a bowl until the water runs clear, about 3 or 4 times. Drain. Let rice rest 20 minutes.
In a heavy-bottomed saucepan with a tight-fitting lid, add rice and 3 cups cold water. Make a well in the center of the rice. Cover, and bring to a boil over high heat. Reduce heat to medium, and simmer for 13 to 15 minutes, depending on the freshness of rice. Reduce heat to low, and cook for an additional 7 minutes. Remove from heat. Do not remove lid. Let rice rest for 15 to 20 minutes before serving.