Rice is an integral part of Japanese cuisine and, if you are new to this, it might be difficult for you to choose among the wide assortment of rice available. Out of the various types available today, let us dig into the details of kokuho rice.
Kokuho means treasure. Harvested in the fields of California, these medium-sized kernels of rice are almost fifty-eight years old. Koda farms of south dos Palos are a popular seller of kokuho rice. Two types of kokuho rice are available in the market.
- The first type is unpolished brown rice. The barn is not detached. When cooked, it is chewy and has a nutty flavor.
- The second type is kokuho white rice. The barn is detached, leaving behind the white rice grains. These are compratively softer and succulent than brown kokuho rice. Japanese use these as sushi rice because of their stickiness.
How To Prepare Kokuho Rice?
When it comes to rice cooking, there are a variety of choices. Steaming them in an electric rice cooker is the best method. Using a rice cooker is the most convenient method to prepare rice. It enhances the flavor and prepares fluffy individual rice kernels.
Whichever method you opt for, the first step is to rinse it with water. It is not necessary but it serves as a tradition. Soak the measured grains with water and stir them using your fingers. Due to the starch, the water will turn into a milky whitish color.
Allow the water to drain and do it 2 to 3 times until the water is clear, then rinse the rice grains in water for 10-15 minutes to soften and prepare for cooking. The final soaking step is optional and can be avoided. You can make it with two ways:
1) Using Japanese Rice Cooker
These automatic rice cooking machines are easy to use and prepare the rice in no time. They automatically take care of the essential factors while cooking rice. That is rice to water ratio, cooking time, and steaming temperature. These cookers come with a measuring cup to measure rice, and the metal container has water levels mentioned on it.
As directed in your cooker’s manual, add water to the rice ratio. The water ratio depends on the consistency of rice you are looking for to prepare drier rice to add less water.
Switch on the rice cooker after closing it. Automatic rice cookers set the timer based on the amount of rice.
When the switch goes off, do not open the cooker instantly. It is better to unplug the stovetop and wait for a few seconds to let the hot steam simmer down a bit and the moisture escape.
Remove the cover and make the water escape after waiting for Ten to five minutes. After all, you must be capable of detecting the scent of koku rice. Until eating, mix the sushi rice and set it aside for a few minutes. The moist Kokuho rice is ready for dining.
2) Boiling The Rice In A Stove Top
It is also a traditionally followed method of preparing rice. It is not as convenient as rice cookers as you will have to carefully administer water to rice ratio, temperature, and cooking time.
Before boiling the rice on the stove, follow the draining method and let the rice be soaked in water for up to 20 minutes. Commonly followed ration while boiling rice is 1.5 cups of rice to 2 cups of water to prepare 3.5 cups of cooked rice.
Fill water in a nonstick pan with an air-tight lid and place it on the stove. Wait for the water to warm up then, add the rice.
Cover the pot with an air-tight lid until the water begins to bubble. Allow it to cook for around 20 minutes on low heat or until all of the water has been absorbed.
When only a little water is left bubbling on the side, remove the pressure cooker from the stove and let it rest for some time before lifting the lid. Stir it in between. Letting the rice rest in after cooking enhances its flavor and texture.
Preparing Kokuho Brown Rice
Working with brown rice is pretty much the same. However, before cooking them, make sure to let them soak in water for a minimum of 20 minutes. If you are working with an automatic rice cooker, wait 15 to 30 minutes before opening the lid and use more water than you would use in white rice.
Boiling brown rice over the stove is a bit different. One cup of raw rice yields 3 cups of cooked rice. Add soaked rice in 8 cups of boiling water and stir for 30 minutes without covering it.
Drain out the water. And steam the rice again for about 15 –20 minutes in the pot with an air-tight lid. Follow the usual steps ahead, uncovering the stovetop and letting the steam blow off before serving the fluffy soft brown kokuho rice.
Some Recipes and Serving Ideas for Kokuho Rice
The aromatic, soft, and sticky rice are served in numerous ways. For instance, Rice Pilaf, California Rolls, Sopa de Arroz aka Red Rice, Dried Mushroom Risotto, and the list goes on. Kokuho Rice Recipes are not only limited to savory dishes. You can also use kokuho rice to make desserts like rice puddings.
Here are some recipes sure to tempt any taste buds:
1. California Rolls
This inside out makizushi roll can be prepared by following the steps below;
- Boil together salt, sugar, and vinegar while stirring them constantly
- Gently mix the vinegar mixture into the cooked rice
- Toss cucumber, silicones, crab, pickled ginger with wasabi and oils
- Spread the rice on a sheet
- Roll the wasabi tossed mixture into the rice; gently
- Garnish with thinly sliced avocados
- Cut the roll into slices and serve in a vertical, garnish with sesame seeds and wasabi on the side
2. Chocolate Rice Pudding
This heavenly tasting dessert is a must-try. You can prepare it by following the steps below;
- In a saucepan, boil together rice, milk, and sugar over medium heat.
- Reduce the heat and stir the mixture
- Continue to whisk gently. Cook until the rice is soft and the sauce has thickened. It takes about 20 minutes to complete.
- Remove the pan from the heat and stir in the chocolate chunks and butter to thicken the mixture and give it a pudding-like consistency.
- Fill the cups with the pudding.
- Garnish with resins and whipped heavy cream. You can also add chocolate shavings.
- Serve chilled.
3. Sopa De Arroz
Sopa de Arroz or Mexican red-rice is a well-known dish and can be easily prepared by;
- In a saucepan, heat oil and add the rice; cook the covered rice over medium heat for five minutes until the rice is opaque.
- Heat until the fragrance fills the space, then introduce the salsa.
- Steam on low heat until it starts to boil, then add the broth and salt.
- Top the saucepan and cook for about 20 minutes on low heat.
- Remove the lid from the pan and fold the rice.
- Allow for a few minutes of rest before serving in a bowl.
- Serve with coriander leaves on the top of the dish.
Kokuho rice is a must-have in any Japanese kitchen. It is a vital part of our favorite recipes, and it’s also good for our health. It could be considered as the main course or as a side dish with curry. Season with green onions and sesame seeds if desired.
Now that you are aware of how to work with kokuho rice order. Pack your rice and get into the kitchen to amaze your family and friends with easy and delicious rice recipes!