『お米』禁断の炊飯方法【バトルキッチン744（2026.4.15)】

Ingredients

• 2 cups Japanese Short‑Grain Rice (e.g., Koshihikari or any sushi‑grade short‑grain rice)
• 2 cups Water (Use the same amount you would for normal rice cooking)

Instructions

1. Measure the Rice

   Measure 2 cups of Japanese short‑grain rice into a mixing bowl.

   Time: PT2M

2. Rinse the Rice

   Place the rice in a colander and rinse under cold running water, stirring with your hand, until the water runs clear (about 3–4 rinses).

   Time: PT5M

3. Drain

   Let the rice drain in the colander for 1 minute to remove excess water.

   Time: PT1M

4. Freeze the Rice

   Spread the drained rice evenly on a plate or shallow tray and place it in the freezer for 45 minutes. This cools the rice kernels solidly.

   Time: PT45M

5. Add Water to the Cooker

   Transfer the frozen rice directly into the rice cooker inner pot and add 2 cups of water (same ratio as usual).

   Time: PT2M

6. Cook the Rice

   Close the rice cooker lid, select the regular white‑rice setting, and start the cooker. Cook for about 30 minutes (automatic cycle).

   Time: PT30M

7. Steam Rest

   When the cooker switches to ‘keep warm’, let the rice sit covered for an additional 5 minutes to finish steaming.

   Time: PT5M

8. Fluff and Serve

   Open the lid, gently fluff the rice with a spatula or rice paddle, and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

200

Protein

3 g

Carbohydrates

45 g

Fat

0 g

Fiber

1 g