Drain water out and repeat the process until the water is clear. I make it in my Instant Pot (using a modified Alton Brown's Sushi Rice recipe) and it comes out amazing every time. This Japanese prefecture is recognized to be one of the producers of superior rice quality and sake. There is not much washing required because the rice is already quite clean. Ingredients: For the rice: Japanese short grain rice, such as koshihikari. Koshihikari rice is exceptionally flavorful, tender, and just lightly sticky. If you have a precise milliliter measuring cup or kitchen scale, use the following measurement. It aint cheap but it is delicious and reminds me of the rice The Hubs and I enjoyed in Japan two years ago. The Koshihikari rice of Niigata Prefecture is known for its flexible, aromatic, and sticky grain and is overall one of Japan’s highly famous rice brands. Basmati Rice recipes- A perfect rice recipe with a fusion of schezwan sauce. Cook about 15minutes. Sushi Rice. I wash it once, and let it soak for half an hour. These varieties set the standard for short-grain rice in Japan. It is served with spicy chicken sauteed in masalas to take the subtle flavors of the khichdi up a notch. Koshihikari rice has a soft texture when cooked. This bowl of khichdi made with Basmati rice, heaps of desi ghee andmoong dal. For example, the recommended ratio for Hokkaido Nanatsuboshi and Niigata Uonuma Koshihikari rice is 1:1, but Yumepirika rice from Hokkaido requires slightly less water at 1:0.9 ratio. The grains after milling have a creamy off-white colour and a sweet characteristic aroma. Ingredients 2 cups sushi or short grain rice 2 cups water, plus extra for rinsing rice Use "Sushi Rice" only, also knows as "Kagayaki" or"Koshihikari" rice. Tamaki Gold California Koshihikari Short Grain Rice Pre-wash. For Japanese short-grain rice, the ideal rice to water ratio is 1 : 1.1 (or 1.2), which is 10-20% more water.For easy American "cup" measurement, I used 25% in this recipe (rice to water ratio is 1 : 1.25). Koshihikari is a short grain rice obtained from the milling of specially selected Koshihikari variety paddy. The ratio for the soaking water should be 1 cup of rice to 1.25 cup of water. Reduce to a simmer and cover. Mushrooms bring the right balance of umami, without overwhelming the flavor of the rice itself. Put rice in a bowl and fill with water you will notice the water is cloudy. I love this luxurious rice. 5. Achari Murgh with Desi Ghee Khichdi. Brown rice requires more water to cook and a 1:1.5 ratio of rice to water is recommended, and 1:1.2 is the right ratio for half-polished rice. Bring 1 cup of rice and 1 cup of water to a boil. If you like harder texture on rice, you can skip this step. Perfected for over 2,000 years, this premium short-grain variety, now grown in the United States, has an appetizing aroma, sweet flavor and sticky texture, making it the world’s best rice for sushi. SUSHI RICE Koshihikari and Calihikari are the two varieties used in RiceSelect ® Sushi Rice. In this post, in addition to the ground lamb recipe using Japanese ingredients including unpasteurized miso (生味噌) and koshihikari rice from Japan (新潟県産コシヒカリ), you will also see introductions of quality lamb farms whose products won’t be gamey, but rather but almost milky. A perfect meal to enjoy on a breezy day.