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Chopstick Ready Rice

By Rachel Yang
Image may contain Plant Bowl Food Vegetable Rice Drink Milk and Beverage
Chopstick Ready RiceZach DeSart

Chef Rachel Yang likes her rice "chopstickready": sticky enough to hold together lightly, but with defined grains. To get that texture, rinse shortgrain white rice (a.k.a. sushi rice)—Alison Roman

Recipe information

  • Yield

    8 servings

Ingredients

2 cups shortgrain white rice
2 cups water

Preparation

  1. Rinse 2 cups shortgrain white rice in a sieve set in a bowl, changing water as needed, until water is just slightly milky. Bring rice and 2 cups water to a boil in a medium saucepan. Reduce heat, cover, and simmer until water is absorbed and rice is tender, 8–10 minutes. Remove from heat; let stand 10 minutes.

TagsAsianSushi RiceRiceRice & GrainsSideDinnerLunchNut FreeVeganVegetarianDairy Free5 Ingredients or FewerEasy30 Minutes or LessSimmerEpicurious
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