Rice cook

Point

Since UNILLOY pot has high thermal storage heating effect, cooked well not only white rice but also together with seasonal ingredients.

Ingredient

Polished rice

300g/450g/600g

Water

400㏄/600㏄/800㏄

• 1

  Rice washed, and drawn up in a colander, cut moisture well. (If the moisture not cut well, moisture content of finish up changed.)

• 2

  Put amount of water and rice of ① into UNILLOY casserole, soaked for 30mintis to 1 hour. (In Summer for 30 minutes, In winter for 1 hour. Soaking helps to heat well into the core of rice.)

• 3

  Heat medium or medium-high, bring to boil over a period of about 10 minutes. (Medium heat for 300g, medium-high heat for 450g and 600g. It is important to boil over in 10 minutes)

• 4

  When the steam up from the gap between the lid and the body, turn low heat and cook for 15 minutes. (Steam firmly come up, that means inside temperature has reached to 100 ℃, If the fire turned low while temperature not to reach 100 ℃,finish will be uneven heated.)

• 5

  Turn off the fire, and steamed as it on the heater for 15 minutes. (Steaming time is also important for rice cooking. Firmly steam is difficult to stick to the pot.)

• 6

  Open the lid quickly not to fall the drop and stir greatly with wet rice paddle. (After finished steaming, excessive extra moisture by stirring.)

このレシピのカテゴリー

• Tomoko Okada

Tomoko Okada – Profile

Born in Sanjo-city Niigata in 1971. Since 1998, presides over the small cooking class of salon style "LA CUILLERE TOMO" in Sanjo-city. She is introducing the cuisine of various genres such as French, Italian, Japanese and Chinese in easy-to-understand home cooking, using seasonal ingredients that was able to take in Tsubame Sanjo region. Also has many fans of gorgeous table coordination of the four seasons.