Ingredients :
- 2 large carrots
- 1 1/2 cups Japanese rice
- 1 1/2 cups dashi stock
- 1 tablespoon butter
Method :
- Polish the rice by rubbing the grains with your hands in a bowl of water to remove excess starch. Rinse and transfer to a colander or wide plate to drain and air dry.
- Finely grate the carrot in a small bowl.
- Place the rice, carrot and dashi in a small pot. Bring to a boil over high heat, then cover and immediately turn the heat down to low. Let cook 25 minutes until water is absorbed.
- Once the rice is cooked, add the butter to the pot. Replace the lid, remove from heat, then let rest 5 minutes. Gently stir the rice with a spatula to combine the butter and fluff the rice.
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