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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Drain rice into sieve, and place in a pot. Add water. | 2. Bring it to a boil over medium-high heat. | 3. When it starts boiling. Reduce the heat to low. Simmer for 15minutes. | 4. Turn off the burner, and let it rest for 10minutes, covered. DON’T take off the lid. | 5. After it has rested, take off the lid, and stir the rice lightly using rice paddle.*. | 6. *To do this, you need to cut through the rice with rice paddle and turn the rice from bottom to the top. Don’t break up the rice too much. This idea is to stop it being one solid mass, but not separate as with long grain rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	1	cup		678.95	141.0625	13.949000000000002	5.92
water	1	cup		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.