Sushi rice is a short-grained, sweet rice used in sushi rolls
Sushi rice is a short-grained Japanese rice with a slightly sweet taste. Sushi rice, as its name suggests, is the type of rice used in sushi rolls. But it can also be served as a side dish or incorporated into meat dishes. Steaming Japanese rice is a simple process that uses hot water and a heavy, short pot with a tight lid.
Instructions
1. Place rice into a strainer. Hold the strainer under a running stream of water, gently turning the rice as it rinses. Rinse until the water runs clear. Allow the rice to sit in the strainer for 10 minutes to dry.
2. Pour the rice into a heavy pot. Add 2-1/2 cups water and put the lid on the pot. Turn heat to low and cook for five minutes. Increase heat and bring to a boil. Decrease the heat once the boil has reached the lid of the pot.
3. Reduce the heat to low and cook for 5 minutes. Turn off the heat and let the rice sit in the pot with the lid on for 10 minutes.
4. Rinse the wooden spoon to make it damp. Shake off the excess water. Remove the lid from the pot carefully, tilting the lid so that the condensation doesn't fall into the rice.
5. Use the wooden spoon to stir and fluff the rice, gently pushing the rice to the sides of the pan down to the bottom. Serve immediately or cover the rice with a dry kitchen towel.
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