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.
This recipe goes with Vegetable Maki
Cooking Light APRIL 2007
Place rice in a fine mesh strainer. Rinse under cold running water, gently stirring rice until water runs clear (about 1 minute).
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.
Go to full version of