This rice is not to be confused with pudding rice. Short-grain rice, usually used in Chinese cooking for making porridge, is more popular in Japan. Varieties known as ‘American Rose’ or ‘Japanese Rose’ are quite suitable and can be found in many Chinese grocers or in shops that sell Japanese food products. Short-grain is slightly stickier than long-grain white rice, but is cooked in the same way (see opposite) or can be steamed.
© 1995 Ken Hom. All rights reserved.