Toasted Rice Balls Made with
Simmered Conger Eel
Cook rice in water using a 1:0.85 ratio to create savory rice with a springy texture.
*Rice that has been lightly rinsed 3 times, soaked for 45 min., and then drained (approx. 380g before soaking)
A 1:0.85 ratio of rice to water is used to cook rice that is slightly firm so that when the rice is toasted the outside will be crisp and produce a savory aroma. I think rice that has been cooked to be somewhat firm is also good for dishes served with sauces, such as rice bowl dishes and curry. I also recommend using slightly less water when cooking something like arancini that deep fries rice so the outside is crisp, or baking it in the oven like a gratin.