> wrote in message
ups.com...
> We just got a bag of short grain Japanese rice, but it doesn't include
> conventional cooking instructions - only for a rice cooker. Does the
> normal 1:2 rice:liquid ratio work ? Should I bring to a boil the
> liquid with or without the rice in it ? We tried once so far and the
> rice was quite gummy.
>
> Thanks !


The usual ratio doesn't work well with short grain rice.
First, put the amount you want to cook into a strainer and rinse the rice
until the water runs clear. Let set in the strainer for 1 hour. Bring 1 1/2
cups of water and 1/2 tsp salt for each 1 cup of rice to a boil and add
rice. Cover and cook for 14 minutes. Do not lift the cover, do not stir.
After 14 minutes, turn the heat off and cover the pot with a clean tea-towel
(though paper towels will do in a pinch) and put the lid back on. Leave for
14 minutes. That's it. Comes out perfect every time.

kimberly