お米マニアの食べ方【バトルキッチン731（2026.3.17)】

Ingredients

• 1 cup Japanese Short-Grain Rice (Rinsed until water runs clear)
• 1.2 cups Water (Use the same measuring cup as the rice)
• 0.25 teaspoon Baking Powder (Ensures a light, airy texture; use gluten‑free if needed)
• 1 pinch Salt (Optional, for flavor)

Instructions

1. Rinse the Rice

   Place the rice in a fine mesh sieve and rinse under cold running water, stirring with your hand, until the water runs clear.

   Time: PT2M

2. Drain

   Let the rice sit in the sieve for about 1 minute to drain excess water.

   Time: PT1M

3. Add Baking Powder and Water

   Transfer the drained rice to the rice cooker inner pot. Add 1.2 cups of water, 1/4 teaspoon of baking powder, and a pinch of salt. Stir gently to distribute the baking powder evenly.

   Time: PT2M

4. Cook the Rice

   Close the rice cooker lid and start the regular “white rice” cooking cycle.

   Time: PT20M

5. Steam / Rest

   When the cooker switches to “keep warm,” let the rice sit undisturbed for an additional 10 minutes to finish steaming.

   Time: PT10M

6. Fluff and Serve

   Open the lid, use a rice paddle or wooden spoon to gently fluff the rice, separating the grains.

   Time: PT1M

Nutrition Facts

Calories

200

Protein

3g

Carbohydrates

45g

Fat

0g

Fiber

0.5g