Date: Sat, 8 Mar 1997 00:32:36 -0600
From: zygot 
Newsgroups: rec.food.cooking
Subject: Re: sticky rice 

> > You must have Japanese rice cooker(has instraction "how to cook") and
> > You could get from oriental store.Price are more than $100 to $150.

=====
A rice cooker is nice, and works every time. BUT you can 
make fine rice without one. 

MAKING STICKY RICE

For good sticky rice the rice should be washed in cold water 
until the water is basically clear. Use your hand to wash 
the rice, but don't grind it (it will break). Change the 
water a few times. 2-3 minutes. Drain, and let sit for 
half an hour in summer or an hour in winter.

(That should be done even if you do have a rice cooker.)

Use a heavy pot with a good lid. Put in 10% - 40% more 
water than rice. That depends on how old (and whitish) 
the rice is. Older -- more water. The stove and pot will 
make a difference too. You'll find out after the first 
time you make it. If its a little hard, use more water...

Bring to a boil on high heat. Don't let it boil long -- 
a minute or so, max. Turn to the lowest possible setting, 
and leave for at least 20 minutes. Turn off the heat, 
and wait at least ten minutes. The rice is done, and can 
sit another hour before serving (although fresh is nice).

A little trick is to take the pot off the stove and turn 
the element on high and wait for it to heat to glowing.
Put the rice back on the element for ten to fifteen 
seconds with the lid removed. This blasts off any excess 
moisture. 

SEASONING SUSHI RICE

To turn the sticky rice into sushi rice, place the hot 
rice on a platter (preferably wooden) and sprinkle rice 
vinager, salt and sugar over the top. The quantities vary 
according to the strength of the vinager and how sweet 
and salty you like the rice. I find that for one cup of 
uncooked rice, 4-5 tbsp of vinager, 1-2 tsp salt, 
and 2-4 tsp sugar are fine.

(n.b. Some people like to heat the vinager and dissolve 
the salt and sugar into it first).

The rest is quite easy. Using a hand fan (Oriental style) 
or a magazine, or even an electric fan, keep a constant 
breeze going over the rice.

With a wooden spoon, mix the ingredients well, and then 
just sort of chop/toss the rice gently separating it and 
allowing it to cool. Occasionally flip the rice over. 
It should only take a few minutes to cool.

Then it is done. Cover it with a wet cloth, and use within 
an hour or so.

If sushi rice is refrigerated, it will not be sticky. 
But it will be fine for fried rice.

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