Rice With Umeboshi Food
RICE WITH UMEBOSHI
Here the shopping is more challenging than the cooking, but it's worth the hunt: this tart rice preparation goes well with almost all Japanese food. It's pretty as well. Umeboshi (pickled plum) is available at all Japanese markets. Shiso is a seasonal herb that you may have trouble finding in winter; substitute a mixture of basil and mint or just one or the other.You can also use a rice cooker to cook the rice here.
Yield makes 4 servings
Number Of Ingredients 5
Steps:
- Wash the rice thoroughly in several changes of water, then put it in the saucepan in which you intend to cook it with water to cover by about an inch, along with the salt. If time allows, let soak for 20 to 40 minutes.
- Bring to a boil on top of the stove over medium heat. Cook, uncovered, until most of the water is absorbed, 8 to 12 minutes; small craters will appear on top of the rice. Turn the heat down to a minimum and cover. Cook for another 10 minutes or so, then turn off the heat.
- Stir in the umeboshi and shiso, sprinkle with the sesame seeds, and serve immediately or let sit for up to 30 minutes.
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- Rinse the rice: Put the rice into a large mixing bowl and set it in the sink. Run cold water into the bowl, and with your hand, gently swish the rice around, and then carefully drain the water into the sink, without losing any of the grains of rice (it's ok if all of the water isn't completely drained). Repeat this until the water runs clear enough that you can count individual grains of rice, about 3 to 5 times. Drain the rice well after the final rinsing.
- If cooking in a rice cooker: Put the rinsed, drained rice and the cooking water in the pot of the rice cooker, then place the umeboshi on top of the rice. Follow the instructions for your rice cooker to cook regular rice. After the rice cooker has finished its cooking cycle, allow the rice to sit and steam for 10 to 20 minutes. When it has finished steaming, open the lid. Remove the umeboshi, then gently cut and fold the rice with a flat rice paddle or spatula, bringing the rice up from the bottom to the top to release excess steam. Do not stir or mix forcefully, as this will break grains of rice and the texture can become mushy.
- If cooking on the stove: Combine the rinsed, drained rice and the cooking water in a medium saucepan. Cover with a lid (it's best if it's see-through) and set it aside to soak for 20 minutes--the rice will become more opaque and plump.
- After soaking, remove the lid and place the umeboshi on top of the rice, then replace the lid and put the pot over high heat. Bring the water to a boil (listen/watch for the lid to start jiggling), then reduce the heat to low and cook until the liquid is completely absorbed, about 15 minutes. Do not remove the lid during the cooking process. (If you have to peak, do it as quickly as possible, opening the lid as little as possible.)
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