Nishiki Rice
Short grain rice to use with for sushi or chinese dishes.
- Preparing Time: 5 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 cups water
- 1.5 cups rice nishiki rice short grain
- Carbohydrate 55.4653125 g
- Cholesterol 0 mg
- Fat 0.457875 g
- Fiber 0.901874966919422 g
- Protein 4.9464375 g
- Saturated Fat 0.124875 g
- Serving Size 1 1 Serving (188g)
- Sodium 8.20875000400696 mg
- Sugar 54.5634375330806 g
- Trans Fat 0.0672937500000001 g
- Calories 253 calories
Rinse Rice several times. Rinsing removes starch. If you want it sticky (using chopsticks) rinse less. If you want it loose, rinse it heavily. Combine the rice and water in a heavy dutch oven, or a pot with a heavy lid. Let the water and rice sit for 10 minutes. Bring to a boil over high heat. Don't peek. Watch for steam or rattling lids. DON"T PEEK! 3-5 minutes should get it to a good boil. Reduce heat to low and cook another 5 minutes. NO PEEKING! Crucial step! Remove from heat and let the rice sit for 10 minutes. Don't skip this step.
