Yield: 8 Servings
|2 cups||Japanese white rice|
|⅓ cup||Mirin (rice cooking wine)|
|3 tablespoons||Rice vinegar|
Gently rinse the rice a couple of times until the water is clear. Drain it in a colander for half an hour. Place the rice and water in a heavy pot covered tightly with a lid. Cook over medium-high heat for 10 minutes until steam escapes the lid. Immediately turn the heat to low and cook for 10 - 15 minutes, until all the water has been absorbed. Remove from the heat and let the rice stand, covered, for 10 minutes.
In the meantime, heat the mirin, vinegar, and salt in a small saucepan until the salt is dissolved.
Put the cooked rice in a large mixing bowl. While vigorously fanning the rice to cool it (newspapers or a small electric fan is useful, not to mention a friend), slowly stir in the mirin mixture. Continue stirring and fanning until the rice is cool. Makes 4 cups.
Source: A Taste of Heaven and Earth by Bettina Vitell ODILE@...
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