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| PREPARING YOUR RICE | ||||||
Kokuho Rose True Koda Varietal™ The best way to savour the subtle complexities of Kokuho Rose True Koda Varietal is to steam your rice in an electric Japanese rice cooker. Steam cooking encourages the development of the full aromatic bouquet, the ever so slightly sweet flavor, and the tender texture of individual kernels.
Washing, rinsing, and draining of the rice in advance of cooking is traditional, though not essential. In olden times, washing and rinsing was absolutely necessary to remove bits of debris and chaff. Wetting the rice prior to cooking also enhanced the overall quality and finished result. If you choose to wash your rice, then follow these quick and easy steps. Measure the appropriate amount of rice into the cooking container. Add water to cover the rice, and agitate the grains using your fingers. You will notice a cloudy whitish color that is simply the enrichment coating applied to all milled white rice as mandated by the FDA. Drain the rice and repeat this process 2 or 3 times. The rinse water should be mostly clear now, and the water should be drained completely. Let rice rest 10 - 15 minutes (this step may be omitted if you’re pressed for time). Now the rice is ready for the rice cooker. All rice cookers have makers’ recommendations for the correct proportions of water to be added. Follow these guidelines. Bottled water is highly recommended since any odd odors or tastes in tap water will transfer to the rice. When the rice cooker switches to the "off" position, do not open the lid. Unplug the appliance to cancel any further cooking or “warming” functions. Let the rice rest undisturbed for 10 - 15 minutes. This rest period will allow the cooker to vent any excess steam and moisture. At this time, open the lid and allow any residual steam to escape. Carefully savour the initial bouquet wafting upwards. What you’ll experience in this initial fleeting moment is the culmination of years of effort to preserve the unique and sought after essence of Kokuho Rose True Koda Varietal. Wet a “shamoji” (shah-MOH-gee), a rice paddle traditionally made of wood, to fluff and turn the steamed rice. Loosening up the rice allows it to breathe. Close the lid and leave for 5 minutes. The rice is now ready to serve. After serving from the rice cooker, the lid should be shut to help retain the warmth and texture for the duration of the meal. Instructions for Preparing Kokuho Rose on the Stove-top Cooking Kokuho Rose on the stove-top yields decent results, though not as satisfactory or consistent as those achieved with an electric cooker/steamer. Yield: approximately 3.5 cups cooked rice Combine 1.5 cups of raw rice and 2 cups of bottled water in a medium saucepan. Ideally, you should use a heavy-bottomed, non-stick pan with a tight-fitting, glass lid if available (the better to observe, as you do not want to remove the lid during the cooking process). Let the rice stand in the water 20 - 30 minutes. Do not drain. Place over heat and quickly bring to a boil. (The water will be bubbling around the circumference of the contents.) At this point, cover the pan with the lid, reduce the heat to low and simmer for approximately 20 minutes or until the water is absorbed. (The rice will look moist, and the contents will be still be bubbling just a bit.) At this point, remove the pan from heat, lid intact, and allow the rice to rest undisturbed for a minimum of 15 minutes. Remove the lid, and gently fluff with a fork. Replace the lid and allow rice to rest for another 5 - 10 minutes. (These rest periods are essential and aid in the development of an overall uniform texture). Instructions for Preparing Heirloom Brown Kokuho Rose® Rice on the Stove-top Method I 1 cup rice (yield: approximately 2 cups cooked rice) Rinse rice and then soak in purified water to cover for 30 minutes then drain. (Presoaking our brown rice is recommended when utilizing an electric cooker as well. We specify “purified” water, as to avoid off flavors that might exist in less desirable tap water.) Combine the rice with 1 and 3/4 cups water in a medium size, heavy-bottomed saucepan. (a non-stick pan with a tight-fitting, glass lid is best) Place over heat (without lid) and bring to a boil. Reduce heat, cover with lid, and gently simmer for 35-40 minutes or until the water is absorbed. (The rice will look moist, and the contents will be still be bubbling just a bit.) At this point, remove the pan from heat, lid intact, and allow the rice to rest undisturbed for a minimum of 15 minutes, and as long as 30 minutes. Remove the lid, and gently fluff with a fork. Replace the lid and allow rice to rest for another 10 minutes. (These rest periods are essential and aid in the development of an overall uniform texture). Method II 1 cup rice (yield: approximately 2 cups cooked rice) salt, to taste Rinse rice in a strainer under cold running water for 30 seconds. Bring 3 quarts (12 cups) water to a boil in a large pot with a tight-fitting lid over high heat. Add the rice, stir briefly, and boil, uncovered, for 30 minutes. Pour contents of pot into a strainer over the sink. Let the rice drain for 10 seconds, then return it to the pot, situated away from heat. Replace pot lid and allow to steam 10 minutes. Uncover the rice, fluff with a fork, and season with salt. For an electric cooker follow these steps (Heirloom Brown Kokuho Rose® Rice) Rinse desired amount of rice (measured with cup supplied with cooker). Soak the rice in purified water to cover for approximately 20 minutes then drain. Place rice in cooker and add purified water to corresponding measurement line (which is conveniently impressed on the vessel's inner surface). Start the cooker. After the appliance completes its cooking cycle (depending on the individual cooker and amount of rice, ranging anywhere from 25-40 minutes), unplug it. DO NOT open the lid. Allow the rice rest undisturbed for a minimum of 15 minutes, and as long as 30 minutes. Open the lid, and gently fluff rice. Close the lid and allow rice to rest for another 5-10 minutes. (These rest periods are essential). Instructions for preparing Sho-Chiku-Bai® Sweet Rice in an Automatic Rice Cooker For all the aforementioned reasons, automatic electric rice cookers are highly recommended for the preparation of this specialized strain of rice. Instructions and tips can typically be found in the individual appliance’s instructions. The final consistency will be very moist and very, very sticky, with the kernels vigorously clumping together. The texture of the individual kernel should be very tender. Instructions for Preparing Sho-Chiku-Bai® Sweet Rice on the Stove-top Rinse the desired amount of uncooked rice under cool running water, then place in a large bowl with purified water to cover by approximately several inches. Place soaking rice in a cool area to rest for a minimum of 6 hours or overnight. This soaking/resting period is essential. Drain rice and place in a steaming setup with a lid (the rice must sit above the boiling water, not in contact). Steam for approximately 30 minutes or until the rice is cooked to your preference in terms of texture. |
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Koda Farms, Inc. P.O. Box 10, 22540 Russell Avenue, South Dos Palos California 93665 info@kodafarms.com © 2008 Koda Farms, Inc. All rights reserved. Kokuho, Kokuho Rose, the Kokuho Rose Design, Kokuho Blue, the Kokuho Blue Design, Koda Farms and Flower Design, True Koda Varietal, Kokuho Rose True Koda Varietal, Originators of Kokuho Rose Rice Varietal, Sho-Chiku-Bai, the Sweet Rice Design, Mochiko Blue Star, Star Design, and the Diamond K Design are trademarks of the Koda family and their businesses. All other logos are trademarks or registered trademarks of their respective owners. |