Update my dinner status, I'm making this tonight.
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 4 c Short grain Japanese rice
- 4 1/4 c Cold water 1 L
- 1/2 c Seasoned rice vinegar 125 mL
Preparation
Place rice in a large bowl. Cover with lots of cold water and swish rice and water around until liquid is very cloudy. Drain rice and repeat a few times until water is clear and you can count the grains of rice through the water! Drain well. Place rice in a Dutch oven and cover with 4 1/4 cups (1L plus 50 mL) cold water. Cover and allow rice to sit 30 minutes (if you have time). On medium heat, bring rice to a boil. Turn to high and boil 1 minute. Turn heat to low and cook 10 minutes longer. Remove from heat and allow to stand 10 minutes before using. Gently spoon rice into a large ceramic, glass or traditional wooden tub (hangiri). Sprinkle with vinegar while gently tossing rice with a large spoon. Add more vinegar to taste if necessary. If not using rice right away, cover with a damp cloth. Converted by MC_Buster. NOTES : Makes approximately 10 cups/2.5 L cooked rice. Converted by MM_Buster v2.0l.
