Chef Rachel Yang likes her rice “chopstickready”: sticky enough to hold together lightly, but with defined grains. To get that texture, rinse shortgrain white rice (a.k.a. sushi rice)—Alison Roman
Ingredients:
- 2 cups shortgrain white rice
- 2 cups water
Instructions:
- Rinse 2 cups shortgrain white rice in a sieve set in a bowl, changing water as needed, until water is just slightly milky. Bring rice and 2 cups water to a boil in a medium saucepan. Reduce heat, cover, and simmer until water is absorbed and rice is tender, 8–10 minutes. Remove from heat; let stand 10 minutes.
Chopstick Ready Rice • Yield: 8 servings
Ingredients:
- 2 cups shortgrain white rice
- 2 cups water
Chopstick Ready Rice Nutrition Facts:
• Diet: Low-Fat
• Calories: 70.20
• Fat: 2.26
• Carbs: 103.14
• Protein: 25.78
• Cholesterol: 0.00
• Calcium: 4.93
• Sodium: 0.95* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.
