20000123rice

Japanese

January 23: Mysterious rice, by Mie

Can you see what the particles on the left picture are? Yes, on the right is our familiar rice we take every day, it was cropped by one of my close friends in Shounai town. Well, the left grain is a kind of rice called "black rice" originally comes from Okinawa Island. I got it from my friend the other day. I will cook this rice for dinner today.

Rice is taken out of the stocker as usual. Today, we will cook two units (one unit is 180 cc.)

The rice is first washed by water in a bowl to remove rice bran and other stains that attached on the surface of grain in polishing procedure. The rice is washed repeatedly with fresh water.

The rice is washed until the washing water becomes transparent. The clouded water is not drained to the sink but is put in a bowl. This is partly because the clouded water contains much small particles that may choke the drain pipe or contaminate the sewerage system. The rice is then drained well before one tablespoon of said black rice is added.

Water level should be 20 % excess in volume to rice amount. The electric cooker is now ready to ON.

As the clouded water in the bowl contains much nutrients, it is good to spray on the greens in the kitchen garden.

After leaving rice and water in the cooker, the power was on. Now, the plume of steam with appetizing flavor rises from the cooker. After waiting for some 20 minutes, I opened the lid.

Here, I got cooked rice like this. Just a tablespoon black rice dyed whole rice into violet color, looking like Sekihan (red rice, to be eaten in a cerebrations.) The flavor was similar to that of glutinous red rice. Black rice is mysterious, indeed.

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January 23: Mysterious rice, by Mie
Can you see what the particles on the left picture are? Yes, on the right is our familiar rice we take every day, it was cropped by one of my close friends in Shounai town. Well, the left grain is a kind of rice called "black rice" originally comes from Okinawa Island. I got it from my friend the other day. I will cook this rice for dinner today.
Rice is taken out of the stocker as usual. Today, we will cook two units (one unit is 180 cc.)
The rice is first washed by water in a bowl to remove rice bran and other stains that attached on the surface of grain in polishing procedure. The rice is washed repeatedly with fresh water.
The rice is washed until the washing water becomes transparent. The clouded water is not drained to the sink but is put in a bowl. This is partly because the clouded water contains much small particles that may choke the drain pipe or contaminate the sewerage system. The rice is then drained well before one tablespoon of said black rice is added.
Water level should be 20 % excess in volume to rice amount. The electric cooker is now ready to ON.
	As the clouded water in the bowl contains much nutrients, it is good to spray on the greens in the kitchen garden.
After leaving rice and water in the cooker, the power was on. Now, the plume of steam with appetizing flavor rises from the cooker. After waiting for some 20 minutes, I opened the lid.
	Here, I got cooked rice like this. Just a tablespoon black rice dyed whole rice into violet color, looking like Sekihan (red rice, to be eaten in a cerebrations.) The flavor was similar to that of glutinous red rice. Black rice is mysterious, indeed.