How to prepare Japanese rice

Rice is the mainstay of Japanese food. "Gohan," cooked rice, is present on all occasions of Japanese family life, breakfast "asagohan", lunch "hirugohan", dinner "bangohan", and even during festive meals. It harmonizes with any kind of element: chicken, eggs, fish, vegetables!
In this article, I present the traditional way of Japanese cooking rice. This is also the basic recipe for preparing for "Sushi".

preparation

1. In the pot, wetting rice, rub hard enough.
2. Then fill the pot with water and stir, throw the wash water as well bleached.
3. Repeat steps 1 and 2 until the water becomes clear. (about 4 times)
4. Drain, Let stand 30 minutes.
5. For the dose of water I multiply by 1.5 the mass of rice.
6. Put the water measured into the pot where the drained rice.
7. Cover the pot and bring to a boil over high-medium heat.
8. When the water boils, give a round spatula off the heat, then cover the pot and put on a reduced fire in half, cook for 10 minutes.
9. Remove from heat and leave for another 5 minutes without lifting the lid, it helps to finish cooking gently.

It's ready! Mix gently and serve.