image credit: tjf.or.jp
Ingredients
1 cup Japanese short-grain rice, uncooked (available at most supermarkets and Asian food stores)
1ΒΌ cups water
Procedure
1. Wash the rice and allow it to soak in a saucepan for about 30 minutes; let drain.
2. Return the rice to the saucepan, add water, and bring to a boil over high heat.
3. Reduce heat, cover, and let simmer, cooking about 15 minutes more until water has been absorbed by the rice.
4. Reduce the heat to medium and keep covered, allowing rice to steam for about 15 minutes.
5. Serve in individual bowls with chopsticks (optional).
Serves 4. To eat rice, the rice bowl is held in the left hand, close to the mouth. The chopsticks are used to push the rice into the mouth as the bowl is slowly rotated in the hand.
