Boiled rice
Yield: 1 cup
Ingredients:
½ cup rice
1 cup water
Pinch of Salt
Small sauce pan
Method:
1. Use short grained rice.
2. Wash the rice until the washing water starts to get clean. (You can wash the rice in a strainer or in a big pot )
3. To cook the rice use about 15% more water than rice measured in volume. (So if you use ½ cup of sushi rice, use a little bit more than 1 cup of water.)
4. Bring the water to boiling point without the rice. (You can add some salt if you want - this depends on your personal taste.)
5. Put the rice into the boiling water and continue to boil. To prevent the rice from sticking to the bottom of your pot, stir the rice several times while it boils. (This is important! Otherwise a thick layer of rice will stick at the bottom of your pot.)
6. After 2-3 minutes turn the heat down to lowest level. (The water should barely continue to boil. If you have an electrical stove, you can put the pot away from the heat until the plate gets colder.)
7. Put a lid on the pot and let the rice simmer for about 10-15 Minutes. (There should not be too much heat! Otherwise the lowest layer of rice will stick to the bottom of the pot.)
8. As soon as the rice has absorbed the water, put it away from the stove and let it rest within the pot covered by the lid. Wait for about 15-20 minutes. (This also seems important! If you don't wait, your rice probably will be too crunchy.)
In my experience the two most important points are the boiling time at full heat and that you let the rice rest after it simmered: If you boil the rice too short it won't get soft, if you boil it too long it will get too soft or it will burn. 2-3 minutes seems to be the right time, but it might vary with different rice brands. Let the rice rest for at least 15 minutes.
Add salt (which can also be added to the cooking water directly).