Japanese Rice

1 cup short-grain brown rice (see notes for short-grain white rice)

1 ¾ cups water – always check package instructions, as this may vary! (see notes for white rice)

Generous pinch salt

2 scallions, sliced (white ends separated)

2 teaspoons sesame oil

2 teaspoons rice vinegar

2 teaspoons furikake seasoning (or sub toasted sesame seeds)

Rinse the rice, or if you have time, soak for 20-30 minutes. Drain.
Add rice, water, salt, white ends of scallions, and sesame oil, to a medium pot, and mix and bring to a simmer.
Cover tightly, lower heat to low, and cook at a gentle simmer until the rice soaks up all the water, about 45 minutes. Check at 35-40 minutes, continuing to cook until all the water is gone. (see notes for white rice). Let stand 10 minutes covered.
Toss the rice with a couple of teaspoons of rice vinegar, and place in a bowl. Sprinkle with the furikake seasoning and green ends of scallions.
Rice will keep up to 4 days in the fridge. See notes on cold rice.

Course🍚Side Dish

Diets🌱Vegan...

Category🍚Rice

Cuisine🇯🇵Japanese

Occasions🍽️Accompaniment📆Everyday

Season🔁Year-round

DifficultyVery Easy ⏰ 30m