White rice is essential to the food culture in Japan. With KAKOMI, you can experience the joy of freshly cooked rice with a donabe, the Japanese traditional clay pot. Depending on your preferences or mood, the recipe can be arranged with different types of rice, heating times, and amounts of water. By placing the pot over heat, the far-infrared effect increases and results in a delightful, fluffy texture of rice. Furthermore, the rounded shape of the pot creates convection and helps to cook each grain of rice evenly.
1. Weigh with the attached major cup. 1 cup of rice, 1 cup of water, water: 1 cup of cup + 20 ml of rice 2 cups of rice: 2 cups of cup, 2 cups of water: 2 cups + 40 ml of memory
2. Rinse rice gently with water, let it rest for 20 minutes in a bowl and drain.
3. Put rice and water in the rice cooker. There are reference lines inside the pot—bottom line for 1 cup of rice and water, top line for 2 cups of rice and water. Adjust the amount of water accordingly to suit your taste and different types of rice.
4. Set the inner lid and outer lid so that the steam vents are not aligned, then set on medium heat. By not aligning the steam vents, the right level of pressure is generated and it also prevents contents from boiling over.
5. It will start to boil in about 5-6 (8-9) minutes. When steam appears from the steam vent, wait one minute and turn the heat down to very low.
6. Maintain very low heat for 6-8 (8-10) minutes, then turn off heat.
7. Let it settle for 10-15 minutes and remove the lid to serve.
Go to KAKOMI Collection: https://kintostore.com/collections/kakomi