5 Ingredients or Fewer

White Rice, Sort of Jiro-Style

October  8, 2012
3 Ratings
  • Serves 4
Author Notes

I use a rice, either short grain or medium grain, that is processed using the kapika method which is a dry polishing method. It basically uses the grains to polish themselves. It reduces the amount of bran left on the rice, which helps to keep the grain fresh, and calls for no rinsing. This kind of rice is the kind of rice chopsticks are made for. It isn't as sticky as Thai sticky rice but the grains still bind together more than enough so you aren't picking up individual grains with your chopsticks. It has a beautiful taste and texture. I think the enameled cast iron pot works great here. The rice doesn't stick to the bottom and it is good even heat. —thirschfeld

What You'll Need
  • 2 cups medium grain rice, kapika processed
  • 2 cups water
  1. Place the rice in a three and a half quart Dutch oven with a snug fitting lid. Add the water and swirl it around to even out the rice. Place the pot over high heat.
  2. Once the water begins to boil reduce the heat to simmer, cover it and put a 2 1/2 pound weight on the lid. Simmer the rice for 20 minutes.
  3. At the end of 20 minutes turn the heat off. Do not lift the lid. Let the rice sit for 10 more minutes. Uncover and fluff with a fork until you have fluffy, pillowy clouds of white rice. Serve.

See what other Food52ers are saying.

  • nogaga
  • thirschfeld
  • coing

4 Reviews

coing October 11, 2012
Where can one buy kapika processed rice?
thirschfeld October 11, 2012
coing, I don't know where you live but I buy it at an Asian market. I live in the country but I do venture into the city on occasion to shop at some different markets. If it is kapika processed most manufacturers will post it on their rice.
nogaga October 9, 2012
Hi Tom,

I love your column :)

Are you sure its 2 cups of water for 2 cups of rice?

thirschfeld October 9, 2012
nogaga I thought the same thing when I started playing with this particular style of rice, the kapika processed white rice. I have cooked it this way over a dozen times now and it always comes out soft, tender and moist. Supposedly because of the dry polish process it causes the rice to absorb less water and improve texture.