Sushi Rice #1
Yield: 8 Servings
2 c Japanese white rice 2 1/2 c Water 1/3 c Mirin (rice cooking wine) 3 tb Rice vinegar 1/2 ts Salt Gently rinse the rice a couple of times until the water is clear. Drain it in a colander for half an hour. Place the rice and water in a heavy pot covered tightly with a lid. Cook over medium-high heat for 10 minutes until steam escapes the lid. Immediately turn the heat to low and cook for 10 - 15 minutes, until all the water has been absorbed. Remove from the heat and let the rice stand, covered, for 10 minutes. In the meantime, heat the mirin, vinegar, and salt in a small saucepan until the salt is dissolved. Put the cooked rice in a large mixing bowl. While vigorously fanning the rice to cool it (newspapers or a small electric fan is useful, not to mention a friend), slowly stir in the mirin mixture. Continue stirring and fanning until the rice is cool. Makes 4 cups. Source: A Taste of Heaven and Earth by Bettina Vitell ODILE@UCLINK2.BERKELEY.EDU REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.