Short-Grained Rice
- Total Time
- 30-35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups short-grained white rice (often labeled ‘‘sushi rice’’)
Nutritional analysis per serving (6 servings)
234 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 52 grams carbohydrates; 4 grams protein; 1 milligram sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pour the rice into a bowl, and cover it with an inch or so of water. Using a spoon or your fingers, swirl the rice around in the water to help it release any dust or starch, then carefully pour off the clouded water. Repeat until the rinsing water runs clear.
- Step 2
Place the rice into a rice cooker or, if cooking on a stovetop, into a medium-size pot with a tightfitting lid. Add 2 cups water to the rice, put the lid on the rice cooker or pot, then either start the rice cooker or, if cooking on a stovetop, bring the water to a boil over medium-high heat. If cooking on the stovetop, reduce the heat under the pot to low, and cook, covered, until the rice has absorbed all the water, approximately 18 to 20 minutes.
- Step 3
Remove the top from the pot or rice cooker, and using a wooden spoon or rice paddle, fluff the rice around a little, then loosely replace the top and allow the rice to sit for an additional 10 or 15 minutes before serving.
Private Notes
Comments
wondering whether you can use italian rice i.e. risotto... Isn't it also short grained?
From reader's comment in main NYT article: "Ah, a fancier bar version of the classic known in Japan these days as TKG (for Tamago-Kake Gohan, or raw egg on rice). A very fresh raw egg (some people exclude the whites), some soy sauce (supermarkets now carry a whole variety specifically formulated for TKG), a few small sheets of seasoned nori, and a bowl of hot rice make for a quick and satisfying breakfast."
Why not put the rice in a sieve and run cold water over it until the water is clear?
There is a vast difference in qualities of rice. We use Akita Komachi rice from the Akita prefecture of Japan and it is extremely tasty.
Rinsing your rice is essential to making great rice. A light pressing with your palm as your washing the rice will help remove all the dust and starch. If you're using a rice cooker, the numbers on the inside indicate the level to fill the water up to. Fill to the line respective to the type of rice and you will have perfect rice every time.
water to rice ratio depends on type of short/medium grain rice you're using...the California short grain rice I use in Berkeley uses 1 1/4 cup H20 per cup of rice with stellar results
Why not put the rice in a sieve and run cold water over it until the water is clear?
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