1. Measure the rice (White Short Grain or Medium Grain) |
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| It is desirable to accurately weigh the rice with a scale
(as the quality of cooked rice tends to vary if not weighed). If using a measuring cup, make sure to level off the top, as the cup tends to yield an amount different from the desired amount. The type of rice used is optional, depending on taste. However, the following conditions should be maintained: a. [Bad] grains should be kept to a minimum ([bad] grains are those that are white-cored, broken, cracked, immature, or grown under adverse conditions). b. The rice should be properly milled, leaving a sheen on the kernels with no bran residue on the germ. c. Sufficient moisture set at a level higher than 14% is preferred. Sufficient moisture protects against cracking during water absorption, but too much water gives rise to mold. d. The rice should have been milled less than a week before the date of cooking. e. The optimum amount of rice to be cooked at once should be no more or less than about 80% of a rice cooker's capacity. (*) |
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