Recipe courtesy of Curtis Aikens
Save Recipe Print
Total:
1 hr 35 min
Prep:
1 hr
Cook:
35 min

Ingredients

Directions

Rinse rice in water until the water runs clear and then drain in a colander for 1 hour. Place the drained rice in a rice cooker or in a pot with a tight-fitting lid and add 4 cups water. Over medium heat, cover and bring the water to a boil. Boil for about 2 minutes, reduce heat and allow to simmer for another 5 minutes. Reduce heat to low and cook for about 15 minutes, or until water has been absorbed. Remove from the heat, remove lid, and place a towel over pot. Replace lid and let stand for 10 to 15 minutes.

While the rice cooks, combine vinegar, sugar and remaining 1/4 cup water in a saucepan. Heat over low temperatures, stirring, until sugar and salt dissolve. Let cool.

Empty rice into a hangiri (or other nonmetallic) tub and spread it evenly over the bottom with a shamoji (or large wooden spoon). Run the spatula through the rice in slicing motions to separate the grains. While doing this, slowly add vinegar mixture. Add only as much as is necessary; the rice should not be mushy. If you have help, fan the rice with an uchiwa (fan) during the cooling and mixing procedures.

Do not refrigerate the rice. Keep it in the tub covered with a clean cloth until ready to use. The rice will last one day.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Sushi Rice

Recipe courtesy of Alton Brown

Sushi Rolls

Recipe courtesy of Jill Davie

Coconut Rice

Recipe courtesy of Sandra Lee

Fried Rice

Recipe courtesy of Food Network Kitchen

Rice Pilaf

Recipe courtesy of Alton Brown

Healthy Cauliflower Rice

Recipe courtesy of Food Network Kitchen

Perfect Rice

Recipe courtesy of The Neelys

Red Beans and Rice

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword

          Latest Stories