If your kitchen isn't equipped with a rice cooker, add it to your must-have list. If you like rice, a rice cooker makes it much easier, and also comes in handy with this dish in order to cook the rice to absolute perfection. If you don't have a rice cooker, use a large pot instead. 

Recipe by Cooking Light May 2016

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Credit: Jennifer Causey Styling: Ginny Branch

Recipe Summary test

Yield:
Serves 8 (serving size: about 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Measure Japanese short-grain white rice (Nishiki is my favorite) into the pot of a large rice cooker. Cover with several inches of cold water, and agitate the grains until the water is opaque. Pour out the cloudy water; repeat until the water runs mostly clear (3 to 4 times). Add water to level indicated in rice pot (or use the old-fashioned method, placing the tip of your thumb on top of the rice, then adding water to the first knuckle). Cook according to manufacturer's instructions.

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Nutrition Facts

179 calories; fat 0.3g; saturated fat 0.1g; mono fat 0.1g; poly fat 0.1g; protein 3g; carbohydrates 40g; fiber 1g; iron 2mg; sodium 1mg; calcium 2mg.
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