4 INGREDIENTS 400 gr Japanese rice
pint of water 3 tablespoons rice vinegar 2 tablespoons sugar
2 teaspoons salt
PREPARATION
Put rice in a bowl and wash it well, but gently, until the water is not clear. Drain. Prepare a petola and add the rice and cold water. Bring to a boil over high heat. When the water boils, reduce heat and cook for another 10-15 minutes. Turn off and let stand another 10 minutes. Prepare the dressing by mixing rice vinegar, sugar and salt. Pour the rice into a contenitorre, preferably of wood, and mix the dressing. Waving the rice with a fan to cool more quickly.
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