Rice, Japanese, Toyama Koshihikari 1 kg

Japanese rice, Toyama Koshihikari 1 kg

Japanese rice is grown in Nyuzen, an area in Toyama prefecture. Nyuzen is known for its pure, natural spring water.
This rice has a flavor that is slightly sweeter than other Japanese rice varieties. It also has a slightly stickier texture than other types of Koshihikari.
A rice for connoisseurs, for those who like Asian food but it can also be used for different types of cooking. Gluten-free of course.

Here’s how to cook rice in a saucepan (if you don’t have a rice cooker)

You can use rice cooker or boil in saucepan. It’s actually not difficult to cook rice in a saucepan, as long as you do it right. Do this:
Wash the rice once or twice in the pan (rinse it).
You need the right amount of water in relation to the rice.
1 dl rice, 1.7 dl water
3 dl rice, 5 dl water

Add water, wait at least 30 minutes! Important to wait a little before you start cooking. It’s okay to wait a little longer—for example, to prepare it in the evening and cook it the next day.
When the rice boils, reduce the heat to low. Let it simmer, covered, for about 20 minutes. Lid on all the time.
After a while, you can even turn off the stove or set the pan aside. Let the rice rest for 20 minutes before eating it.
Feel free to “fluff” the rice with a rice scoop or something similar once it’s done, to loosen it up and stir it around a bit.

Try your hand at it. Once you’ve found your recipe, write it down and do it the same way every time to get perfect rice!

Polished rice, lectins, and gluten

Is it good to polish rice? Yes, we think so. Brown rice contains lectins, which are considered potentially unhealthy. There are those who deliberately avoid lectin-rich foods (like Malin at our place, she is an expert on lectins). If you want to avoid these substances, which are mentioned in the Plant Paradox Diet, Japanese rice is perfect. It is also gluten-free.