Japanese Koshikari Rice
Authentic Japanese Koshikari rice but grown in the hills of Uttarakhand; was introduced by a Japanese agriculturist. Koshihikari was first created in 1956, by combining 2 different strains of Nourin No.1 and Nourin No.22 at the Fukui Prefectural Agricultural Research Facility. It has become very popular now in Japan, in part due to its good appearance.
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1. Put rice in a large bowl. Rice absorbs water very quickly when you start washing, so don't let the rice absorb the unclear water. Gently wash the rice in a circular motion and discard the water. Repeat this process about 3-4 times.
2. Let the rice soak in water for 30 minutes. Transfer the rice into a sieve and drain completely, at least 15 minutes.
3. Combine the rice and water in a heavy-bottom pot and bring it to a boil over medium heat.
4. Take a quick peek to see if water is boiling (otherwise do not open the lid).
5. Once water is boiling, turn the heat to low and cook covered for 12 to 13 minutes, or until the water is completely absorbed (take a quick peek!). If you see there is water left, close the lid and continue cooking for a little longer.
6. Remove the pot (with the lid on) from the heat source and let it steam for another 10 minutes.
7. Fluff the rice with a rice paddle when it’s done.