Place the rice in a bowl, and gently rinse with cold water three or four times. Transfer to a strainer, and let rest about 20 minutes. Heat the vinegar, sugar, and salt in a nonreactive pan over medium heat, stirring until the sugar and salt are dissolved. Set aside. Place the rice and 1 1/2 cups of water in a saucepan. Simmer, cover, and cook over very low heat until the rice is tender and the water evaporates, about 20 minutes. Transfer the rice to a bowl, and toss with the vinegar mixture. For each serving, spoon 1/2 cup of rice into a small cylindrical container lined with plastic wrap. Turn the rice onto a plate, remove the wrap, and smooth the rice. Refrigerate leftovers. Makes 3 cups. Comments: Leftovers serving suggestion: Place a large scoop of cold rice in a favorite bowl and top with a splash of steaming Japanese green tea; the tea warms the rice, and its slightly bitter taste complements the rices sweetness. Paired with a salad, sticky rice warmed with green tea makes for a delicious light lunch or snack. Recipe Source: Martha Stewart Living -
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|Serving Size: 1 Serving (423g)|
|Recipe Makes: 1|
|Calories from Fat: 16 (1%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 1748.4mg||60 %|
|Potassium 257.4mg||7 %|
|Total Carbohydrate 303.5g||89 %|
|Dietary Fiber 9.4g||38 %|
|Sugars, other 294g|
|Protein 21.8g||31 %|
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Calories per serving: 1356
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