Tips: How to make Short-grain / Japanese Rice Using a Staub Pot

In a nut shell

• 2 servings : 150g rice, 200 ml water
• Soak for 30 minutes, Drain in colander for 5 minutes
• Total time: 55 minutes + rincing time

Equipments

• Bowl to rinse, preferably plastic
  
• Colander to rinse, preferably plastic
• Staub Pot, 
• 2 servings (150g) rice : 
• 0.775 qt Petite French Oven
• 0.75 qt (14 cm) Round Cocotte
• 1.25 qt (16 cm) Round Cocotte
• 4 servings (300g) rice :
• 1.5 qt Petite French Oven
• 1.75 qt (18 cm) Round Cocotte
• 6-10 servings (450 to 750 g) rice : 
• 1.75 qt Petite French Oven
• 1.75 qt (18 cm) Round Cocotte ?
• 2.25 qt (20 cm) Round Cocotte

Ingredients

• 2 servings (or 180cc / 1 rice cup) : 150 g
• 4 bowlful of water (preferably filtered) to rinse with
• 190 ml (new rice) to 200ml (well dried rice) preferably filtered water

Directions - Rinsing and Soaking

1. Fill water in bowl.
2. Add rice at once and swirl rice in water a few times. Drain. 
3. Add rice bowlful of water and swirl. Drain.
4. In bowl, quickly grab rice softly and release. Repeat 30 times for 150g (or add 10 times per 150g more rice).
5. Rinse 1 to 2 more times.
6. Soak rice in water for 30 minutes.
7. Drain rice in colander and leave for 5 minutes.
8. If not cooking right away, transfer rice to a sealed ziploc bag and save it in refrigerator.Rice is ready to be cooked for 2-3 days.

Directions - Cooking

1. Fill rice and water in a Staub pot or a pot.
2. Close the lid and heat at mid-high heat, or
   adjust heat so that water boils fiercely in 10 minutes.
3. Open the lid. Using a flat-bottomed spatula, stir rice detaching rices from bottom in one or two big swirling motion.
   Flat the surface of rice.
4. Close the lid.
   Reduce the heat to low heat and cook for 10 minutes.
   If using electric stove that retains the surface heat, turn off the heat for 4 minutes then cook 6 more minutes at low heat.
5. Remove from the heat.
6. Open the lid to fluff the rice with a rice paddle. Close the lid immediately. Set aside for 10 minutes.

Note