| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Japanese |
Rice |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Japanese white rice |
| 2 1/2 |
c |
Water |
| 1/3 |
c |
Mirin (rice cooking wine) |
| 3 |
tb |
Rice vinegar |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Gently rinse the rice a couple of times until the water is clear. Drain it
in a colander for half an hour. Place the rice and water in a heavy pot
covered tightly with a lid. Cook over medium-high heat for 10 minutes
until steam escapes the lid. Immediately turn the heat to low and cook for
10 - 15 minutes, until all the water has been absorbed. Remove from the
heat and let the rice stand, covered, for 10 minutes.
In the meantime, heat the mirin, vinegar, and salt in a small saucepan
until the salt is dissolved.
Put the cooked rice in a large mixing bowl. While vigorously fanning the
rice to cool it (newspapers or a small electric fan is useful, not to
mention a friend), slowly stir in the mirin mixture. Continue stirring and
fanning until the rice is cool. Makes 4 cups.
Source: A Taste of Heaven and Earth by Bettina Vitell
ODILE@UCLINK2.BERKELEY.EDU
REC.FOOD.RECIPES
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