After a little 'break, here I am again.
By looking the date of the last post, I realized that have already been more than three weeks.
Well, let's start from an essential thing ... white rice ...
Not that Italian white risotto (Riso in Bianco) with olive oil, butter, cheese, etc. even if it's very tasty and I like it, but what I want to write about today is the "Far East" (or Chinese / Korean / Japanese) style white rice, for which you need only two ingredients: rice and water, nothing else.
Thanks to this simplicity, the rice cooked in this way can be served in so many ways: as side dish, sushi, onigiri, donburi bowls, bento, pokè ...
Although it is often called "steamed rice", actually the method of cooking is not steamed but ... well, I don't know the right word to represent this method. However, it is easier to do than to say.
The only problem could be the equipment: pressure cooker.
