Cooking Rice

We offer a selection of rice varieties to suit different dishes, including:

• Sushi rice: A short-grain rice that becomes sticky when cooked, making it ideal for sushi, Japanese rice bowls, and onigiri.
• Long grain rice: A versatile rice that cooks up light and fluffy, perfect for stir-fries, fried rice, and as a side for many Asian dishes.
• Short grain rice: Known for its slightly sticky texture, short grain rice is ideal for dishes where a softer, clumpier texture is desired, such as rice porridge or Asian rice bowls.

Here’s a quick guide for cooking each type:

• Sushi rice: Rinse well until the water runs clear, then use 1 part rice to 1.25 parts water. Bring to a boil, reduce heat, and simmer covered for about 10-12 minutes. Let it rest for 10 minutes, then season with rice vinegar, sugar, and salt if using for sushi.
• Long grain rice: Rinse well, then use 1 part rice to 2 parts water. Bring to a boil, reduce heat, and simmer covered for about 15-18 minutes. Let it rest for 5 minutes before fluffing with a fork.
• Short grain rice: Rinse thoroughly, then cook with 1 part rice to 1.5 parts water. Bring to a boil, cover, reduce heat, and simmer for about 15-20 minutes. Let it rest for 5-10 minutes.

Yes, rinsing is recommended, especially for sushi and short grain rice, to remove excess starch, oxidised rice bran oil and any contaminants. achieve the ideal texture. We advise following these steps:

1. Place the rice in a bowl, colander or sieve and cover it with water.
2. Swirl the rice around with your hand so that the water turns cloudy.
3. Drain the water, ensuring that no rice is lost.
4. Repeat this rinsing process until the water runs clear. We typically find it requiring at least 3-4 rinses.

Yes, cooked rice can be frozen. Let it cool, then transfer to an airtight container or freezer bag. Freeze for up to 2 months. Reheat from frozen by microwaving or steaming with a small amount of water.

Long grain rice is ideal for fried rice because its individual grains remain separate and fluffy when stir-fried, avoiding a sticky texture. For best results, use day-old cooked rice.