Ingredients Jump to Instructions ↓

  1. 400g/14oz short-grain rice, such as the Japanese brands now available

  2. 3 3/4 cups/

  3. 800ml/28fl oz water Serves

Instructions Jump to Ingredients ↑

  1. Method : Put the rice in a pan with water. Swirl the grains with your fingers until the water becomes cloudy, then drain. Repeat this a few times before draining in a strainer. Return the rice and water to the the pan. Bring to a boil, cover and simmer for 12 to 15 minutes over a low heat. When the rice is cooked, turn off the heat, but keep the lid on the pan for 5 more minutes. All the water should have been absorbed and the rice should be sticky.


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