Part One – Cooking Sticky Rice
Let’s go back to H Mart and talk about what type of rice you should be buying. After purchasing quite a few brands I found a pretty pink bag by Sekka. It’s a medium grain extra fancy rice grown in California.
You’ll also need some extras to add into your rice cooker or pot of water. I buy a premixed variety of grains called Rice Booster. It’s a little pricey, and for you ambitious folks out there, here’s a link for instructions on how to make your own.
For a deeper salty flavor add an umeboshi plum to the water. An umeboshi plum is a typical Japanese breakfast item. It’s very sour, salty and will certainly wake up any groggy human being.
Place your rice in a strainer and rinse it under cold water until it runs clear. Make sure you move it around to ensure a good rinse.
Place the rinsed rice in the rice cooker and add enough water to cover this portion of your hand. My rice to water ratio is never exactly the same, but the beauty of a rice cooker is it makes perfect rice every time. I’ve done it this way 100′s of times, and it works. If you do not trust your intuition as much as I do, use 2 parts water to 1 part rice.
On my machine I hit the cook button using the turbo option. It takes less about 15 minutes for the rice to cook.
Isn’t it pretty?
I wish you success and a good deal on your rice cooker if you don’t own one already. Have faith in your machine.
linked to Fluster Buster.