Medium grain rice is commonly used in sushi.
Rice comes in three classifications: short-grain, medium-grain and long-grain. Short-grain rice is round rice that is plump and sticks together when cooked. Short-grain rice is moist and tender. Long-grain rice is long-slender grains that remain separate after cooking. Medium-grain rice is common in Japan, where cooks use it in a variety of dishes, including sushi. This rice becomes sticky, hence the nickname "Sticky Rice." Cook it as you would short-grain and long-grain rice.
Instructions
1. Measure the rice and place it into a bowl. Fill the bowl with cold water to rinse the rice. Keep rinsing until the water runs clear from the bowl.
2. Pour the rinsed rice into a colander to drain the excess water.
3. Place the rice in a pan or a rice cooker.
4. Add enough water to just cover the rice. Do not overfill the pot or rice cooker. Soak the rice in the water for 30 minutes.
5. Cook the rice. If you are using a rice cooker, press the "On" switch. If you are using a pot, place a lid on the pot and bring the water to a boil. Once the water starts boiling, reduce the heat and let the rice simmer for 15 to 20 minutes.
6. Remove the pan from the heat. Let the rice sit for an additional 10 to 15 minutes.
Tags: rice cooker, heat rice, minutes Cook, Short-grain rice
