| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Japanese | 1 | servings | |
INGREDIENTS
| 1 1/2 | c | Short or medium grain rice |
| 3 | tb | Rice vinegar |
| 1 | tb | Sugar |
| 1 1/2 | ts | Kosher salt |
INSTRUCTIONS
Place the rice in a bowl, and gently rinse with cold water three or four times. Transfer to a strainer, and let rest about 20 minutes. Heat the vinegar, sugar, and salt in a nonreactive pan over medium heat, stirring until the sugar and salt are dissolved. Set aside. Place the rice and 1 1/2 cups of water in a saucepan. Simmer, cover, and cook over very low heat until the rice is tender and the water evaporates, about 20 minutes. Transfer the rice to a bowl, and toss with the vinegar mixture. For each serving, spoon 1/2 cup of rice into a small cylindrical container lined with plastic wrap. Turn the rice onto a plate, remove the wrap, and smooth the rice. Refrigerate leftovers. Makes 3 cups. Comments: Leftovers serving suggestion: Place a large scoop of cold rice in a favorite bowl and top with a splash of steaming Japanese green tea; the tea warms the rice, and its slightly bitter taste complements the rice's sweetness. Paired with a salad, sticky rice warmed with green tea makes for a delicious light lunch or snack. Recipe Source: Martha Stewart Living - <www.marthastewart.com> Recipe from Martha Stewart, "Martha Stewart's Healthy Quick Cook" (Clarkson N. Potter, 1997; $32.50) Formatted for Mastercook by Lynn Thomas - [email protected] Recipe by: Martha Stewart Converted by MM_Buster v2.0l.
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