Short-grain rice has an especially high starch content, which makes it sticky — and easy to press into a lettuce or nori wrapper.
Ingredients
Makes 6 servings
Bring water to boil in small saucepan. Stir in salt and rice; bring to boil. Cover, reduce heat to low, and simmer until water is absorbed and rice is tender, about 17 minutes. Remove pan from heat.
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Reviews (3)
Back to TopShort-grain rice. How can you go wrong? Make it all the time...only three forks because it is only rice, after all.
peep_nugget
7/30/2010
Au contraire, SF cook. The recipe uses short grain rice, which inherently makes sticky rice. Long grain rice normally used by many Westerners (especially in the Midwest and East Coast, and dare I mention Uncle Ben's?) is the non-sticky, loose particle rice that is not so easy to pick up with chopsticks. Perhaps you meant sushi rice? That also uses short grain rice, and gets seasoning from rice vinegar, etc.
Anonymous
malibu, ca
10/26/2009
This is a recipe for rice, not for sticky rice. How lame.
Anonymous
san francisco
1/10/2009
