Asian Rice
Servings 2 Servings
- Take 1 cup of short-grain rice and put it in a large bowl. Then fill the bowl with cold water. Use your hand to swirl the rice around vigorously to release the starch. Then drain it.
- Do this two more times, swirling in fresh cold water, then draining in a colander. After the third time, the water should be almost clear.
- Put the rice back in the bowl and cover with cold water. Let sit for 30-60 minutes.
- To cook the rice, drain it well and put it in a medium-sized saucepan. Add 1 1/2 cups of water, an umeboshi plum (if available) and bring it to a boil.
- Reduce the heat to low, put the saucepan on a flamer-tamer, then let it cook for 18 minutes. Avoid removing the lid during that time. Turn off the heat and let sit for 10 minutes with the lid on.
- Remove the lid and stir the rice with a spoon or chopsticks to fluff it up.