I finally cooked some brown rice yesterday. Instead of trying
bikkuri daki, I decided to simply cook it in my IH (induction heating) rice cooker in exactly the same way as I cook white rice to check how well it could cook brown rice. The resultant cooked rice was more flavorful than I had anticipated. Both my wife and children said the rice was good. The brown rice that I cooked in a maikon (microcomputer-controlled) rice cooker more than a decade ago was much less flavorful.
昨日、やっと玄米を炊きました。
びっくり炊きを試すのではなく、IH炊飯器がどれほどうまく玄米を炊けるかを調べるため、白米と炊くのとまったく同じ方法でIH炊飯器で玄米を炊くことにしました。出来上がったご飯は予想より美味しかったです。妻も子供たちも美味しいとのこと。10年以上前にマイコン炊飯器で炊いた玄米はずっと不味かったです。
I think I'll try to make
hatsuga genmai and cook it in the near future.
近く
発芽玄米を作って炊いてみようと思ってます。
2 comments:
The "holes" in your 1st pic of the cooked rice is evidence (my theory) that the optimum amount of water was used to cook the rice.
You don't get the pock marked appearance if you use too much or too little water.
Chee Fai: It's interesting that you mentioned those "holes". I don't get such holes when I cook white rice in my IH rice cooker. This morning, I cooked some hatsuga genmai, and I got holes again. I'll show some photos in my next post.
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