Asian Rice

Name: Asian Rice
Yield: 2 Servings

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This delightful recipe is easy to follow and perfect for any occasion.

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Servings

Take 1 cup of short-grain rice and put it in a large bowl. Then fill the bowl with cold water. Use your hand to swirl the rice around vigorously to release the starch. Then drain it.
Do this two more times, swirling in fresh cold water, then draining in a colander. After the third time, the water should be almost clear.
Put the rice back in the bowl and cover with cold water. Let sit for 30-60 minutes.
To cook the rice, drain it well and put it in a medium-sized saucepan. Add 1 1/2 cups of water, an umeboshi plum (if available) and bring it to a boil.
Reduce the heat to low, put the saucepan on a flamer-tamer, then let it cook for 18 minutes. Avoid removing the lid during that time. Turn off the heat and let sit for 10 minutes with the lid on.
Remove the lid and stir the rice with a spoon or chopsticks to fluff it up.