Steamed Rice with Pickled Japanese Plums

1. 1

   In a bowl, cover the rice with water.

2. 2

   Swish the rice vigorously, then drain off the milky water.

3. 3

   Repeat 3 more times, until the water runs nearly clear, then let the rice stand in a fine sieve for 30 minutes.

4. 4

   Transfer the rice to a small saucepan and add 1 1/2 cups plus 2 tablespoons of water.

5. 5

   Cover and bring to a boil over high heat.

6. 6

   Reduce the heat to low and cook until the water is just absorbed, about 15 minutes.

7. 7

   Keeping the pan covered, remove the rice from the heat and let stand for 10 minutes.

8. 8

   Using a moistened rice paddle or wooden spoon, gently fold the plums into the rice.

9. 9

   Serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.