1 1/2 cups of short-grain rice (preferably Japanese-style)
1/4 cup of tempered rice vinegar (see recipe below)
1 1/2 cups of short-grain rice (preferably Japanese-style)
1/4 cup of tempered rice vinegar (see recipe below)
Wash the rice in a bowl with cold water
Repeat washing several times until the water becomes crystal clear
Drain
Place the rice in a pot with a tight-fitting lid
Add 1 3/4 cups of cold water and let it rest for 15 minutes
Cover the pot and bring to a boil over high heat, without removing the lid during this time
Reduce the heat and cook for another 5 minutes or until the water has evaporated
Increase the heat and dry-roast for 30 seconds
Remove from heat and let it rest, covered, for 10 to 40 minutes
Transfer to a refrigerator-safe container and gently fluff the rice with a piece of cardboard or fan, using a wooden spoon or spatula
As you fluff, gradually moisten with vinegar
Cover with a clean towel until ready to use
Can be stored at room temperature for up to 4 hours
Do not refrigerate
Yields 4 1/2 cups.
