- Simmer with plenty of water at least about for 20 mins until fully cooked (the colour changes) and serve.
Dry Shirataki Rice expands 4-5 times.
Method 2: cook with rice cooker for superior taste
- ?Wash 180ml (160g, 1?) of rice about 4-5 times. Add 40g of Dry Shirataki Rice. Let them soak in water for 30 minutes. Transfer the rice into a sieve and drain completely to avoid becoming too mushy.
- Add the rice and Dry Shirataki Rice and 300-350ml of water and cook with rice cooker. Or add water to the line for 1.5?.
Method 3: cook in a saucepan (cook with rice, for superior taste)
- ?Put 180ml (160g) of rice in a bowl. Gently wash the rice in a circular motion and discard the water. Repeat this process about 3-4 times.
- Let the rice and 40g of Dry Shirataki soak in cold water for 30 minutes. Transfer the rice into a sieve and drain completely.
- Combine the rice, Dry Shirataki rice and 300-350ml of water in a heavy-bottom pan and bring it to a boil over medium heat. Put on the lid.
- Check when the water is boiling, otherwise do not open the lid. Once the water is boiling, turn the heat to low and cook covered for 12 to 15 minutes, or until the water is completely absorbed (take a quick peek!). If you see there is water left, close the lid and continue cooking for a little longer.
- Remove the pot from the heat, keep the lid on and let it steam for another 10 minutes. Fluff the rice with a rice paddle when it’s done.*The Dry Shirataki will expand 4-5 times when it cooks whereas ordinary rice expands 2.3-2.4 times. If you put Dry Shirtaki Rice as 1:4 of the rice, it will become a 60:40 mix when it is cooked. You can change the ratio according to your taste.