Japanese Rice

Name: Japanese Rice
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 1 cup short-grain brown rice (see notes for short-grain white rice); 1 3/4 cups water – always check package instructions, as this may vary! (see notes for white rice); generous pinch salt; 2 scallions, sliced (white ends separated); 1-2 teaspoons sesame oil; 1-2 teaspoons rice vinegar; 1/2 – 1 teaspoon furikake seasoning (or sub toasted sesame seeds)

4.3

(3)

www.feastingathome.com

Your recipes

Prep Time: 5 minutes

Cook Time: 45 minutes

Total: 50 minutes

Servings: 4

Author : Sylvia Fountaine | Feasting at Home

japanese rice japanese rice recipe

Ingredients

Remove All · Remove Spices · Remove Staples

1 cup short-grain brown rice (see notes for short-grain white rice)1 3/4 cups water – always check package instructions, as this may vary! (see notes for white rice)generous pinch salt2 scallions, sliced (white ends separated)1-2 teaspoons sesame oil1-2 teaspoons rice vinegar1/2 – 1 teaspoon furikake seasoning (or sub toasted sesame seeds)

Export 5 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Rinse the rice, or if you have time, soak for 20-30 minutes. Drain.

Step 2

Add rice, water, salt, white ends of scallions, and sesame oil, to a medium pot, and mix and bring to a simmer.

Step 3

Cover tightly, lower heat to low, and cook at a gentle simmer until the rice soaks up all the water, about 45 minutes. Check at 35-40 minutes, continuing to cook until all the water is gone. (see notes for white rice). Let stand 10 minutes covered.

Step 4

Toss the rice with a couple of teaspoons of rice vinegar, and place in a bowl. Sprinkle with the furikake seasoning and green ends of scallions.

Step 5

Rice will keep up to 4 days in the fridge. See notes on cold rice.