Tuesday, November 27, 2007

Japanese Rice

  • 2 cups uncooked sushi rice
  • 2 1/2 cups cold water

1. Rinse rice thoroughly until water runs clear. Drain and leave it for 30 minutes before cooking. During this time the rice should visibly plump up.

2. Take a heavy-bottomed saucepan and put in the rice and the cold water. No salt. Bring to a boil. When you hear it boil, put on a tight-fitting lid and turn the heat down low.

3. Cook for 15 minutes. Turn off the heat and cook for a further 10 minutes. Do not take the lid off at any point during the cooking. After it has rested, stir the rice with a wooden spoon.

from Harumi's Japanese Cooking

Yield: 4 servings

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