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.

Victoria Riccardi
Recipe by Cooking Light April 2007

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Yield:
5 servings (serving size: 1 cup)
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Ingredients

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Directions

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

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  • 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.

Nutrition Facts

215 calories; calories from fat 1%; fat 0.3g; saturated fat 0.1g; mono fat 0.1g; poly fat 0.1g; protein 3.9g; carbohydrates 47.5g; fiber 1.7g; iron 2.5mg; sodium 1mg; calcium 2mg.
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