| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Dutch |
Stern2 |
1 |
servings |
INGREDIENTS
| 4 |
c |
Short grain Japanese rice for sushi 1 L |
| 4 1/4 |
c |
Cold water 1 L |
| 1/2 |
c |
Seasoned rice vinegar 125 mL |
INSTRUCTIONS
Place rice in a large bowl. Cover with lots of cold water and swish rice
and water around until liquid is very cloudy. Drain rice and repeat a few
times until water is clear and you can count the grains of rice through the
water! Drain well.
Place rice in a Dutch oven and cover with 4 1/4 cups (1L plus 50 mL) cold
water. Cover and allow rice to sit 30 minutes (if you have time). On medium
heat, bring rice to a boil. Turn to high and boil 1 minute. Turn heat to
low and cook 10 minutes longer. Remove from heat and allow to stand 10
minutes before using.
Gently spoon rice into a large ceramic, glass or traditional wooden tub
(hangiri). Sprinkle with vinegar while gently tossing rice with a large
spoon. Add more vinegar to taste if necessary. If not using rice right
away, cover with a damp cloth.
Converted by MC_Buster.
NOTES : Makes approximately 10 cups/2.5 L cooked rice.
Converted by MM_Buster v2.0l.
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