This is a Japanese method for making plain White Rice. It is one of the formulas that surfaced after the Fukushima Earthquake, when Japanese were strongly interested in reducing energy consumption in the kitchen in general, as well as cutting down on heating up the kitchen, especially in warm weather..
So a flurry of Flash-Cooking recipes began to circulate then, some older, others newly contrived. This is one of them. It takes about an hour total preparation time, but the actual heating time is only 20 minutes, and much less heat and energy are used than with a conventional rice cooker.
The recipe calls for Rice and Water to be measured in Japanese-style Rice cups, such as the ones that come with Rice Cookers. Each cup holds a capacity known as 1 go, an older Japanese measurement of quantity, which is smaller than Western measuring cups.
2 Japanese-size cups of White Rice (2 go)
2 Japanese-size cups of Water
Wash the Rice in running Water, then drain and let the drained Rice stand 30 minutes while you do something else.
Next, when ready to cook, put the Rice in a frying pan with a tight-fitting lid, and add 2 Japanese-style cups of Water. Turn on the fire to medium-high and cook over medium-high for 10 minutes.
Next turn the fire to the lowest-possible flame and cook a further 10 minutes. During all this time never uncover or open the cover of the skillet.
Finally, turn off the fire and wait 10 more minutes, still covered, before opening and serving. 1 Japanese size cup (1 go) equals about 160 milliliters or 2/3 cup or 5 ounces. So this recipe makes about 2½ cups of cooked Rice, about enough for 2 persons for 1 or 2 meals, depending on how much Rice they eat and how many other accompanying dishes are served..
Some other Flash Cooking recipes include Roast Beef Japanese Style, Boiled Eggs, Steamed Broccoli and Fried Vegetables. All use significantly less energy and generate less heat in the kitchen than conventional cooking techniques.