White Rice (GF)

From the kitchen of:  Kim Groneman - learned in Japan

INGREDIENTS:

• Medium Grain Rice.  Botan Calrose is good but any oriental short grain rice will do

  • 1 cup rice makes enough for 2-3 people

• Water

1. INSTRUCTIONS:

2.  Put rice in saucepan and wash/rinse rice 3 or more times to remove the unwanted starch

   1. squish with your hand while in water to help remove the starch

      1. Place your hand on top of the rice and fill with water enough to come to the bottom of your knuckles through the cracks in your fingers.

      2. This assumes that the rice will be about 1/2 to 1 inch deep in the bottom of the pan

      3. Once you get to 3 or more cups of rice, you have to add more water than just to your knuckles

      4. I used 4 cups of rice and 4-1/2 cups of water and it turned out perfectly. 

   2. Let rice stand in the water for about an hour for best results...but not absolutely necessary.

3. Cover and place on high heat until it starts to boil

4. Turn heat to lowest setting and cook for 20 minutes.  IMPORTANT: **DO NOT** remove the lid during this process or all the steam will escape and the rice will burn and not be thoroughly cooked.

5. Let sit with lid on for about 15-20 minutes (again, for best results, but not absolutely necessary)

6. Remove lid and stir with a wooden spoon to allow the rice to breath.

MAKES: Rice, of course 

NOTE: If you want to make into sushi rice, add vinegar and sugar to taste.  (about 1C Vinegar and 1/2C sugar for 4C rice)  Rice vinegar is preferred, but other vinegar works.