Ingredients
- Rice
- Water
Utensils
- Rice cooker
Preparation
For one person, about 180ml is sufficient. Women may prefer 100–150ml, while I use 180ml. For two people, double the amount, and so on:
Some may refer to it as “one gō” (一合), which means the same thing:
Place them in the rice cooker:
Don’t just leave it sitting in the pot—rinse it with water:
I usually rinse it twice, then add an appropriate amount of water. What’s “appropriate”? Insert your finger to measure—the water level should be about 1–2 cm above the rice. Less water makes the rice dry, while more makes it soft, depending on preference.
Sometimes, I intentionally make extra rice to save for fried rice with soy sauce or eggs in the afternoon. In this case, use slightly less water:
Before placing the inner pot into the rice cooker, remember to wipe it dry:
Press the switch (do I even need to say this?):
When the display shows “0,” it’s done cooking:
Open the lid:
Scoop out the rice with a spoon:
Then, add some water to the inner pot and place the spoon used for scooping inside. This makes it easier to clean later—otherwise, the rice will harden and become difficult to scrape off:
Speaking of hardened rice being tough to remove, it reminds me of the city walls of Kaifeng. Some were built using rice paste as a substitute for cement, demonstrating its impressive adhesive and hardening properties.
As usual, teasing sticky rice lovers a bit:
Now, it’s ready to eat.
From the author:
I often wish that when facing some key decisions in life, someone could tell me the best course of action so that I would not waste my precious time. Putting myself in others' shoes, I therefore write blogs often, hoping to record in this tiny corner of the vast Internet the once-in-a-lifetime experiences that matter to me, and to help those who seek help.
