1 1/2 cups of short-grain rice (310g)
1/4 cup of seasoned rice vinegar (60g) (see recipe below)
1 1/2 cups of short-grain rice (310g)
1/4 cup of seasoned rice vinegar (60g) (see recipe below)
Wash the rice in a bowl with cold water
Repeat the washing several times until the water is clear
Drain the rice
Place the rice in a pot with a tight-fitting lid
Add 1 3/4 cups of cold water and let the rice rest for 15 minutes
Cook over high heat, covered, for 5 minutes without removing the lid during that time
Reduce the heat and cook for an additional 5 minutes or until the water has evaporated
Increase the heat and dry for 30 seconds
Remove from heat and let the pot rest, covered, for 20 to 40 minutes
Place in a refractory dish and gently fluff with a piece of cardboard or fan, stirring delicately with a wooden spoon or spatula
As you fluff, gradually moisten with the vinegar
Cover with a clean cloth until ready to use
This can rest up to 4 hours
Do not refrigerate
Serve immediately after preparation
Yield: 4 1/2 cups.
