Greg DuPree
Active Time
15 MIN
Total Time
40 MIN
Yield
Serves : Makes about 5 cups

This cooked rice forms the base for Soboro Donburi, but the Japanese technique is foolproof. Be sure to use short-grain rice for the best results.

In 2018, mkgallery named this recipe one of our 40 best.

How to Make It

Step 1    

Rinse rice in a colander under running water until water runs clear, 2 to 3 minutes. Drain well, and transfer to a 3-quart saucepan with straight sides and a tight- fitting lid. Add 2 1/3 cups cold water; cover and let rice soak 10 minutes before cooking.

Step 2    

Bring to a boil over high; reduce heat to low, and simmer, covered, until water is mostly absorbed, about 6 minutes. Return heat to high; cook, covered, 20 seconds. Remove from heat; let rice steam, undisturbed, 20 minutes. (Be sure to keep saucepan tightly covered throughout the cooking and steaming process. If you must check, do so quickly to lose as little moisture and steam pressure as possible.)

You May Like

DELICIOUS DEAL

12 ISSUES FOR JUST $12

Sign Up for Our Newsletter

Keeping you in the know on all the latest & greatest food and travel news, and other special offers.