Vermicular | White Rice (22cm)

White Rice (22cm)

Tailored for: Oven Pot Click to Modify
Cooking Flow
34 min
Cooking Steps

2 cups (480 ml) plain white rice
17 fl oz (500 ml) water
(1 cup rice to 1.05 cups water)

  1. Add rice to a fine-mesh strainer stacked on a large bowl and rinse until the water runs clear. Drain well. Transfer the rice into the pot and add the appropriate amount of water (1.05 cups of water for every cup of rice). Cover and let soak for at least 30 minutes.

  2. Cook over medium heat and bring to a boil (about 8-10 minutes). The pot will begin vigorously steaming and drops of water will start spilling over once it reaches the boiling point. Once it boils, turn down to very low heat and simmer for 13 minutes.

  3. Turn off the heat and let it steam over residual heat for another 13 minutes. Loosen the cooked rice by cutting the rice into quarters and folding each quarter using a rice spatula. Mix well and serve warm.

  • Add 5-10% more water for softer rice.

  • To make scorched rice, turn the heat back up to medium heat instead of turning off and cook until rice starts crackling.

  • Freezing is the best way to store leftover rice without deteriorating its flavor and texture.

Master the art of your
Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.

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