Date: Sat, 8 Mar 1997 00:32:36 -0600 From: zygotNewsgroups: 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.