This is how I cook short grain Japanese rice. The soaking aids digestion. Of course you can use electric rice cooker instead of the earthenware. When you wash and soak the rice in the evening, all you have to do in the morning is to switch the stove on for 12 minutes (or whatever it takes in your rice cooker, usually 40-90 minutes).
To store rice: place HOT rice into an airtight container and put to fridge immediately (not to lose any moisture). Later you can steam or microwave this. I love these 50ml trays for storing. And this earthenware pot.
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Recipe by Veronika Bar, of veronikabar.com. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.