Cooking Japanese rice is something I’ve come to appreciate more and more over the years. I’ve tried different methods and cookware, but recently, I’ve found myself reaching for my Staub La Cocotte de GOHAN M size 1.8L more often than not. It’s not just about the results (which are always spot-on), but also the whole experience of cooking with this beautiful pot. Here’s a little insight into why I’ve fallen in love with cooking sticky Japanese rice in my Staub La Cocotte de GOHAN.
Ingredients (for 2 to 3 people)
Before I get into the process, here’s what I usually use:
- 2 cups of Japanese short-grain rice (aka sushi rice)
- 2.2 cups of water
- Sometimes, I add a small piece of kombu (dried kelp) for a subtle umami kick
My Cooking Process
1. Rinse the Rice
First things first, I always rinse my rice thoroughly. This step is non-negotiable for me because it helps get rid of the excess starch, ensuring the rice doesn’t turn out too sticky or mushy. I usually rinse it a few times until the water runs clear. I know it sounds tedious, but it’s a small effort that makes a big difference.
2. Soak the Rice
Once the rice is rinsed, I let it soak in water for about 30 minutes. I’ve found that this helps the grains absorb water evenly, which leads to a better texture.
3. Choosing the Right Size Pot
When I was picking out my Staub La Cocotte de GOHAN, I was torn between the M and S sizes. The S size is undeniably cute—it made me think of serving individual portions, just like at a ryokan. I even imagined how lovely it would be to have one per person, creating that special, authentic dining experience at home. But then reality kicked in, and I realised that having to wash two pots after every meal would be more hassle than it’s worth! In the end, I went with the M size, thanks to some advice from a member of staff at an official store who uses the S size regularly for herself. The M size strikes a good balance between being large enough to cook enough rice for a few people and still being manageable in terms of cleanup.
4. Cook the Rice
Here’s where my Staub La Cocotte de GOHAN really shines. Unlike my Le Creuset, I’ve learned (the hard way) that it’s best to leave the lid slightly ajar until the water comes to a boil. If I skip this step, I usually end up with water boiling over and a messy hob to clean up – definitely not my idea of fun. Once the water starts boiling, I put the lid on fully, lower the heat, and let it cook for about 12 minutes.
5. Rest the Rice
After cooking, I turn off the heat and let the rice rest for another 10 minutes. This resting period is crucial, as it allows the steam to evenly distribute, making the rice fluffy and perfectly sticky.
6. Fluff and Serve
Finally, I fluff the rice with a spatular. This part is always satisfying because I can see the fluffy grains separate beautifully. The rice is ready to serve, but I sometimes keep it in the pot with the lid on until I’m ready to eat – it stays warm for ages in the Staub but I usually do for around 20mins maximum.
Tips from My Experience
- Preventing Boil-Overs: I learned early on that keeping the lid ajar until the water boils is a game-changer. It saves me from having to scrub the stovetop afterward.
- Choosing the Right Rice: I always stick to Japanese short-grain rice. It’s just perfect for that sticky texture I love. (When I was in the UK, usually bought Nishiki rice from Tesco!)
- Kombu for Extra Flavour: Adding kombu during the soaking stage gives the rice a subtle but noticeable umami boost. I suppose not so many Japanese people do this recently, but it’s worth a try.
- Tweaking the Water Ratio: If the rice doesn’t turn out exactly how I want it, I play around with the water-to-rice ratio. Just a small tweak can make a huge difference.
- Serving Ideas: This rice is so versatile – it’s great for sushi, onigiri, or just as a side dish. Sometimes I mix in some sesame seeds or furikake sprinkle for a bit of extra flavour.
