![]() In both cases, you want to let the rice soak for 30 minutes before you start cooking it (note: some rice cookers have pre-soaking built into the cycle, so check your manual to determine whether you need to do this or not). If you are doing this in a pot, add 1 ½ US cups of cold water to the pot and cover it with a lid. If you are using a rice cooker, fill the water a smidge below the two-cup marker (to account for the extra liquid we add when we season the rice). When the water runs almost clear, drain it well and transfer the rice to a deep pot or rice-cooker bowl. To do this, you want to rinse the excess starch off of the surface of the rice by putting it in a sieve and agitating it with your hands under cold running water. The first thing you want to do is prepare the rice. I've also used some edible shiso flowers as an added touch at the end, but you can garnish with any edible flowers or fresh herbs you have on hand. I cut the snap peas into leaves for some extra visual impact, and I used a vegetable cutter to cut my carrots into flowers. I've used crisp snap peas and sweet carrots, along with some nutty sesame.
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