The Washington Post, June 6, 2007
This rice could count as both boiling and steaming: two of the goho, or five different cooking methods used in building a bento box combination.
For each serving, use 1/2 cup of uncooked rice and 1/2 cup plus 1 tablespoon water.
For best results, wash the rice 30 minutes before cooking and allow it to sit in a colander. When washing, mix the rice thoroughly with several rinses of water until the water runs clear.
It is important not to open the lid until the very end. You should stay near the pot, especially before you need to turn off the heat. Be alert for either the sound of the water evaporating or the smell signifying that your rice is starting to overcook.
Feel free to add frozen green peas or edamame to the pot before you turn on the heat.
4 side-dish servings
Ingredients:
Directions:
Combine the rice and water in a pot with a tight-fitting lid. Bring to a boil over high heat, then reduce the heat to medium, cover and cook for 5 minutes. Reduce the heat to medium-low and cook for 7 minutes. Turn off the heat and allow the rice to steam in the pot for 15 minutes.
From food writer Yukari Pratt.
358 calories, 1g fat, n/a saturated fat, n/a cholesterol, 1mg sodium, 79g carbohydrates, n/a dietary fiber, n/a sugar, 7g protein.
