Title: Sushi Rice
Categories: Stewart1
Yield: 1 servings

1 1/2 c Short or medium grain rice
3 tb Rice vinegar
1 tb Sugar
1 1/2 ts Kosher salt

Place the rice in a bowl, and gently rinse with cold water three or four
times. Transfer to a strainer, and let rest about 20 minutes. Heat the
vinegar, sugar, and salt in a nonreactive pan over medium heat, stirring
until the sugar and salt are dissolved. Set aside. Place the rice and 1 1/2
cups of water in a saucepan. Simmer, cover, and cook over very low heat
until the rice is tender and the water evaporates, about 20 minutes.
Transfer the rice to a bowl, and toss with the vinegar mixture. For each
serving, spoon 1/2 cup of rice into a small cylindrical container lined
with plastic wrap. Turn the rice onto a plate, remove the wrap, and smooth
the rice. Refrigerate leftovers. Makes 3 cups.

Comments: Leftovers serving suggestion: Place a large scoop of cold rice in
a favorite bowl and top with a splash of steaming Japanese green tea; the
tea warms the rice, and its slightly bitter taste complements the rice's
sweetness. Paired with a salad, sticky rice warmed with green tea makes for
a delicious light lunch or snack.

Recipe Source: Martha Stewart Living - Recipe from
Martha Stewart, "Martha Stewart's Healthy Quick Cook" (Clarkson N. Potter,
1997; $32.50)

Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com

Recipe by: Martha Stewart

Converted by MM_Buster v2.0l.