Shirakiku rice is a Japanese variety of rice, but it is also commonly grown in the state of California. Though it can be used for sushi, it can also be served with other foods as a side dish or in recipes that call for cooked rice. Shirakiku rice can be found in many markets and gourmet stores and will be readily available from Japanese markets and numerous online stores.
Rice Cooker Method
Place 2 cups of Shirakiku rice in a colander in the sink and mix the rice with your fingers under cold running water for 5 minutes. Allow the rice to drain in the colander in the sink for 30 minutes.
Transfer the rice from the colander to the bowl of a rice cooker. Add 2 and 2/3 cups cold, clean water to the rice cooker and stir to fully combine.
Place the top on the rice cooker and turn the rice cooker on. Do not lift the top on the rice cooker during cooking.
Allow the rice to rest in the rice cooker for 25 minutes after it has finished cooking. Fluff the rice with a wooden or plastic spoon and remove the rice from the rice cooker. Transfer the cooked rice to a glass or wooden serving bowl.
Place 2 cups of Shirakiku rice in a colander in the sink, mixing the rice with your fingers under cold running water for 5 minutes. Allow the rice to drain in the colander in the sink for 30 minutes.
Transfer the rice from the colander to a large saucepan. Add 2 and 2/3 cups cold, clean water to the saucepan and stir to fully combine.
Place the top on the saucepan and turn the burner to high. Do not lift the top on saucepan during cooking.
Remove the rice from heat after 35 minutes has passed. Allow the rice to rest for 15 minutes without removing the top of the saucepan.
Fluff the rice with a wooden or plastic spoon and remove the rice from the sauce pan. Transfer the cooked rice to a glass or wooden serving bowl.
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- "Seductions of Rice"; Jeffrey Alford, Naomi Duguid; 2003
- "Sushi"; Kimiko Barber; 2002
Christopher Godwin is a freelance writer from Los Angeles. He spent his formative years as a chef and bartender crafting signature dishes and cocktails as the head of an upscale catering firm. He has since ventured into sharing original creations and expertise with the public. Godwin has published poetry, fiction and nonfiction in publications like "Spork Magazine," "Cold Mountain Review" and "From Abalone To Zest."
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