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Short-grain white rice
Short-grain white rice is characterized by
round, semitransparent grains, and is the
main type of rice used in Japanese cooking.
However, there are other varieties of rice
sold overseas that will also produce good
results, such as Nishiki, a medium grain
rice. After cooking, the rice is plump, lustrous
and slightly sticky. Other than being eaten
plain, rice can be mixed with vegetables,
chicken and beans, and is used in sushi and
donburi(rice in a bowl, served with a variety of
toppings) dishes. |
