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1
Put rice into a large bowl, run water over rice and rince, gently rub the rice between the palms of your hands to remove calcium deposits.
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2
Rinse until water runs clear.
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3
Let rice soak in water for 10-15 minutes, until the grains turn milkey white
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4
Transfer rice to a fine mesh colander and let drain for 20 minutes, undisturbed
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5
Either add water and rice into rice cooker and cook or do the following if you don't have a rice cooker.
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6
Add water to rice in a heavy bottom pan
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7
Cover and bring to a boil over medium heat, gently stir and be sure to scrape down any grains on the sides of pan.
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8
Turn heat down to medium low, cover, simmer until almost all water is absorbed.
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9
(5-8 min)
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10
While rice is cooking make the seasoning and set aside (Do NOT use metal pans, spoons anything it will react with vinegar.)
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11
In a glass, plastic or stoneware bowl, stir the seasoning ingredients together until sugar and salt are dissolved (chopsticks work good for stiring)
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12
Turn heat down to very low and steam for approx 5-10 min, until rice is cooked
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13
Turn heat off and let sit on burner for 10 min, to set the rice
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14
Time to season.
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15
Make sure you season while rice is warm
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16
Loosen rice from the pan or rice cooker with a wooden paddle and place in a shallow dish ( glass baking dish) be sure not to scrape the bottom of pan or rice cooker because the rice can be slightly brown or crunchy
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17
Spread rice out evenly by making criss-cross patterns over the rice with paddle
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18
Pour on the seasoning
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19
Fold the rice until it is evenly coated with seasoning
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20
Fan the rice until it is room temperature.
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21
Gently turn rice during fanning to evenly cool all rice.
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22
When it is room temperature, you are ready to go.
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23
I was taught this recipie at Bridger Kitchens in Bozeman MT
