Glutinous Rice Variant

motivation

1. I write this in here because I keep seeing friends who buy more expensive sushi rice for their sushi. The whole thing is also easier and cheaper with rice pudding. I have this type of preparation directly from a Japanese friend who lived here in Germany and a lot of sticky rice as. Buying sushi rice is often very expensive and rice pudding is very cheap at around 39 cents. And so it goes…

preparation

1. Measure the milk rice in a cup and note the amount, because afterwards you need exactly twice the amount / volume of water for cooking.
2. Now wash the rice in water. Please do not use warm water. Put the rice in a saucepan and fill up with water, then wash thoroughly until the water becomes cloudy. Then pour off the cloudy / milky water and fill up with fresh, clear water. continue washing the rice. Repeat the process until the water is barely cloudy. ATTENTION: If you do not wash the rice sufficiently and if the water is still too cloudy, it becomes very soggy when cooked.
3. After washing, let the wet rice pudding dry. Ideally in a sieve so that the excess water can drain off. Let dry for at least 30 minutes.
4. Now put the rice in a saucepan and fill up with twice the cup amount of water. For 1 cup of rice, say 2 cups of water. Don’t forget the pinch of salt. ATTENTION do not use too much salt. Since the water boils off completely, the rice will otherwise quickly become too salty.
5. Now bring the rice and the water to the boil with the lid closed on the highest heat. Do not remove the lid (that’s why it’s best to use a glass lid). As soon as the rice cooks, remove the pot from the flame.
6. Now the rice just has to swell. You just let it stand until all the water is swollen, then the rice is good too. (that takes about 30 minutes)

い た だ き ま す good appetite wishes you your Neko = ^ – ^ ö

1. 8th tip for sushi rice, cook with rice konbu and then process as usual with sushi spice mixture: 3