Today I introduce you to steamed white rice with green peas. The Japanese process for cooking rice is a little complicated, so in this recipe I show you the easiest way to cook steamed rice. It takes about an hour, but you don’t need to do much.

We have many kinds of seasoned-steamed rice recipes, because rice is the most important carbohydrate in the  Japanese diet. Japanese rice is short-grain rice which is soft, sticky and a little bit sweet in taste. This is good for ease of digestion and also great for making Sushi rice.

The “Green Pea Rice” in this recipe has a slightly salty taste and a very tender green pea texture so even kids who don’t like green peas tend to eat this rice happily.

Green peas are high in protein, vitamins, minerals, fiber and so on. Green Peas also have more vitamin B1 and fiber than many vegetables. But the nutritional value can weaken under the heat so when you cook, you can add the green peas to the recipe as the last part of the cooking process.

I love rice but I don’t have time to cook it for every meal so I always cook large amounts of steamed rice and freeze some of it. To store steamed rice, put cooked rice in a freezer bag and keep in the freezer. When you want to heat it up, you can microwave on a microwavable dish for 2~2:30 minutes. Please use the frozen rice within a month.

{Ingredients (servings 2)}

1 ½ cup Dried Rice (short-grain rice)

⅓ cup Frozen Green Peas

1 tsp. Salt

2 Tbsp. Cooking Sake

Water for soaking rice and cooking rice

Here is my recipe in PDF (5 MB): Green Pea Rice