ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Basic Japanese White Rice

Yield 5 servings (serving size: 1 cup)
Perfect Japanese rice is pearly white and sticky enough to pick up with chopsticks. The initial rinsing process rids the grains of the powdered bran and polishing compound, and plumps them with water to render them tender and delicious.

Ingredients

  • 1 1/2 cups uncooked short-grain rice (sushi rice)
  • 1 3/4 cups water

Nutrition Information

  • calories 215
  • caloriesfromfat 1 %
  • fat 0.3 g
  • satfat 0.1 g
  • monofat 0.1 g
  • polyfat 0.1 g
  • protein 3.9 g
  • carbohydrate 47.5 g
  • fiber 1.7 g
  • cholesterol 0.0 mg
  • iron 2.5 mg
  • sodium 1 mg
  • calcium 2 mg

How to Make It

  1. Place rice in a fine mesh strainer. Rinse under cold running water, gently stirring rice until water runs clear (about 1 minute).

  2. Combine rice and 1 3/4 cups water in a heavy medium saucepan; let stand for 1 hour. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Remove from heat. Let stand, covered, 10 minutes.