David Chang, Peter Meehan

Short-Grain Rice

Preparation info
  • Makes about

    800 g

    • Difficulty

      Easy

Appears in

#27Momofuku
Momofuku

By David Chang and Peter Meehan

Published 2009

  • About

Japanese short-grain white rice is the only rice we make. We, like all restaurants and many home cooks, use a rice cooker to prepare it—it’s just that much easier and more reliable than cooking rice on the hob. Here are directions for both methods.

Ingredients

  • 400 g short-grain white rice (sometimes labelled “sushi rice”)
  • 450 ml water (if cooking on the hob)

Method

  1. Put the rice in a large bowl (or in the insert that fits into the rice cooker) and add enough water to submerge it by 2.5cm. Use your fingers to stir the rice—stirring the rice like this will loosen the powdery rice starch from the grains and cloud the water. Tilt the bowl to drain the rice, using your hand to keep the rice from going down the drain with the water and re

Photos