🇧🇷 Go Han Go
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Basic recipe for preparing Gohan (short-grain Japanese rice), focusing on proper washing and stovetop cooking.
Recipe Video
Ingredients
- Short-grain Japanese rice
- Water
Instructions
Place the short-grain Japanese rice in a bowl and rinse under running water about five times, making the first rinse vigorous to remove excess starch.
Dica: Agitate the rice more forcefully during the first rinse. During subsequent rinses, stir gently.
Drain the water and transfer the rinsed rice to the cooking pot.
Dica: Continue rinsing until the water runs almost clear.
Add water to the pot, using 20% more water than the total weight of the rice (optional measure).
Let the rice soak (rest) in the water for a period of one hour.
Dica: Soaking hydrates the grains, resulting in better cooking.
Place the pot over high heat and cover, waiting until the water begins to boil vigorously.
Dica: Do not add seasoning to Gohan; only water and cooking are necessary.
As soon as the boiling is evident, leave a small gap in the lid and reduce the heat to medium.
When the top surface of the rice appears dry, cover the pot completely and adjust the heat to the lowest setting. Cook for another 5 minutes.
Dica: Keep the heat on the lowest setting (simmering) during this stage.
Turn off the heat, but keep the pot covered, and let the rice rest for an additional 10 minutes to finish cooking.
Dica: It is crucial to keep the lid tightly closed during this final resting period.
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Dietary Info
Nutrition Facts
TACO Table - per serving
- Energy6 kcal0%
- Carbohydrates1 g0%
- Protein1 g1%
- Total Fat0 g0%
- Dietary Fiber0 g0%
*Daily reference values based on a 2,000 kcal diet (ANVISA). Data calculated from the TACO Table (UNICAMP).
Cuisine Type
japonesaRequired Equipment
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