NUTRITION:
Japonica rice grains are rounder, thicker, and harder, compared to longer, thinner, and fluffier indica rice grains. Japonica rice is also stickier due to the higher content of amylopectin, whereas indica rice starch consists of less amylopectin and more amylose.
Japanese rice contains a of well-balanced nutritional an ample supply of protein---vegetable protein, to be specific--the source of vital energy. Calcium and vitamins the body needs to run are also present and well balanced. While rice also contains an abundant supply of dietary fiber, the level of fats whose over-consumption is thought to be linked to lifestyle-related illnesses is relatively modestHOW TO COOK:
1. Place the rice in a bowl. Add some water and gently wash the rice with your hands in a swirling motion. Discard the water and repeat this process several times until the water is clear.
2. Soak the rice in clean water for 30 minutes. Then drain the rice completely using a sieve.
3. Place the rice in a heavy-bottom saucepan and add 360ml of water. Bring the rice to the boil over medium heat. Once boiling, reduce the heat to low and simmer for approximately 12 minutes. Keep the lid on until the rice is cooked.
4. Turn the heat off and let the rice stand for 10 minutes to steam with the lid on.
5. Using a wooden paddle, or spoon if not available, fluff the rice to help the excess moisture evaporate. Serve hot with your favourite Japanese dishes or by itself with rice seasoning if desired.
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