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Why do you rinse riceWhy do you rinse rice
日本語 English 中文. toggle navigation SEARCH. Home How to enjoy sake Getting to know sake Introducing sake brewers Sake and overseas countries Writers. Home Getting to know sake [SERIES COMIC] Japanese Sake Campus 〜Rice Washing and Soaking〜 Episode15 Ms. Student A. The purpose of washing rice is to remove rice bran powder which stays on the surface of polished rice. Student B. When you wash rice, the water gets whiter.
Transport rice wash is to flow water and rice straight through the hose from the polishing place to the soaking place. The rice is washed as it flows. There are various washing ways, but it is important how to wash the rice without breaking it.
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For every grams of rinse-free rice, please use ml - ml of filtered water. Rinse the rice briefly once or twice, before placing it in the pot. Use the tips of your fingers like a whisk and gently agitate the rice for seconds. Do not use too much force or you risk damaging the grains. This is to make sure there are no air pockets or clumps. Let the rice stand for at least 30 to 60 minutes before moving to the next step.
It is better to change the water once in 24 hours. Then change the water before you cook the rice. Note: If you cook brown rice alone and keep it warm in the rice cooker for more than a day, the rice may have undesirable smell so it is suggested to cook it with Azuki or other beans.
Note: If you put the rice in a fridge, try not to use a microwave when reheating the rice. Reheating your food with a microwave oven not only destroys the nutrition of foods, but it also generates a large amount of active oxygen in the body. Active oxygen is very harmful to the body because it does not only speed up the aging process but also cause many diseases such as arteriosclerosis, cancer, and etc. You may instead use a rice cooker set on keep warm function or use a steam in a pan. Cook them together.
The taste becomes more delicious as it keeps warm for a long time after cooking. Azuki is a seed so it needs water for it to release its enzyme inhibiting action. Nigari contains a lot of useful minerals. Nigari is the byproduct of salt production from seawater. Nigari is the liquid that remains after salt crystallizes. It contains various minerals. The main component is magnesium. You may use a rice cooker or a pressure cooker in cooking the brown rice.
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