Sushi Rice

INGREDIENTS

INSTRUCTIONS

Put 4 cups short-grain rice into a large, heavy pan. Add 4 cups cold water
and 4 teaspoons sugar; soak about 2 hours. Cover and bring to a boil on
high heat until the water begins to spew out from the lid. Without lifting
the lid, turn heat immediately to low (on an electric range, have one of
the units preheated to low and immediately transfer the pan of rice). Cook
for 12 minutes on low heat; remove from heat and let stand 10 minutes, all
without lifting the lid. Meanwhile, combine in a small pan 1/2 cup white
vinegar, 6 tablespoons sugar, and 4 teaspoons salt; heat just until sugar
is dissolved. Also have ready an electric hair dryer or have someone
standing by who can fan the rice mixture to cool it quickly as you add the
vinegar mixture (this prevents the rice from becoming soggy). Turn the
cooked rice immediately into a large bowl and carefully fold in the vinegar
mixture while fanning or cooling it with the hair dryer set on "cool",
being careful to keep the rice grains whole.
If you use a rice cooker, use a cup measure, and not the small one that
comes with the cooker and let the rice & water stand for two hours before
covering and turning the cooker on.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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