Short-Grain Rice

Short-grain rice, shown to the far left in the photograph, is also known as “sticky rice”—an apt name as the grains stick together upon cooking. The rice is rinsed, soaked and drained in a sieve before cooking. For 1 cup (200 g) of short-grain rice, approximately 1 cup (250 ml) of liquid is used. The rice is cooked and then steamed for 10 minutes.