Servings: 12 servings
Prep time: 10 min
Cooking time: 45 min
Ingredients
- 2.5 c Organic Haiga Rice
- 2.5 c Organic White Rice
- 1/4 c Organic Black Rice
- Deionized Water
- 1 tsp Redmond Real Salt
Instructions
- Rinse the Rice – In a large bowl, combine the Haiga rice and white rice. Fill the bowl with enough deionized water to cover the rice and gently swirl the rice with your hands. The water will turn cloudy. Drain and repeat this process 3 to 5 times, until the water becomes almost clear. This removes excess starch.
- Soak the Rice –Transfer the rinsed rice to a rice cooker, donabe (Japanese clay pot), or a heavy-bottomed pot with a lid. Add deionized water until it reaches the center between the first and second finger line when you gently rest your hand on the rice. This is a simple traditional way to measure water for perfectly cooked rice. Let the rice soak for 6 hours.
- Add Salt & Black Rice – Add 1 tsp of Redmond Real Salt and 1/4 c of black rice and mix gently.
- Cook the Rice – Cover with a lid and bring to a boil over medium heat. Once boiling, reduce to low heat and simmer for 25 minutes. Turn off the heat and let the rice steam for 15 minutes with the lid on. Do not open the lid here!
- Fluff & Serve – After steaming, gently fluff the rice with a shamoji (rice paddle) or spoon/fork to release excess moisture and create a light, airy texture.
- Enjoy! – Serve warm and enjoy with your favorite dishes!
Storage:
Store leftover rice in an airtight container in the fridge for up to 3 days
Freezing: Divide the rice into portions using wet organic cotton cloth. Wrap the rice individually, put them on a sheet pan, and freeze them.
