Japanese Rice / Calrose Rice Porridge+++

Yield: 2 servings

Ingredients

• 180 ml (3/4 cup) / 160 g rice
  
• 870 ml water ??? ... if using sushi rice, add 900-1,200 ml to 1,800 ml

Directions - Dry Rice with Slightly Longer Cooking Time

1. Rinse rice
2. Heat rice with water in pot over medium heat.
3. When boiling, stir to separate grains from the bottom of the pot.
4. When fiercely boiling, turn down the heat to low heat. 
5. Close the lid most of the way, and simmer for 30 to 40 minutes, or until the rice acquires the preferred texture. 

Directions - Soaked Rice with Slightly Shorter Cooking Time

1. Rinse rice
2. Soak rice for 30-60 minutes.
3. Drain well. If not cooking right away, keep the rice in the refridgerator in a ziplock bag, removing the air.
4. Heat rice with water in a pot over medium heat.
5. When boiling, stir to separate grains from the bottom of the pot.
6. When fiercely boiling, reduce heat to low. 
7. Simmer for 20-30 minutes, or until the rice acquires your preferred texture. 

Notes

 160 g dry rice weight or 190 g wet rice after rinsing