Ingredients 2 cups sushi or short grain rice 2 cups water, plus extra for rinsing rice Koshihikari is a short grain rice obtained from the milling of specially selected Koshihikari variety paddy. Ingredients: For the rice: Japanese short grain rice, such as koshihikari. Koshihikari rice has a soft texture when cooked. Koshihikari rice is exceptionally flavorful, tender, and just lightly sticky. Tamaki Gold California Koshihikari Short Grain Rice Pre-wash. Reduce to a simmer and cover. 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. I wash it once, and let it soak for half an hour. 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. This Japanese prefecture is recognized to be one of the producers of superior rice quality and sake. It aint cheap but it is delicious and reminds me of the rice The Hubs and I enjoyed in Japan two years ago. If you like harder texture on rice, you can skip this step. There is not much washing required because the rice is already quite clean. 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. 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. Sushi Rice. A perfect meal to enjoy on a breezy day. It is served with spicy chicken sauteed in masalas to take the subtle flavors of the khichdi up a notch. 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. 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. The grains after milling have a creamy off-white colour and a sweet characteristic aroma. Bring 1 cup of rice and 1 cup of water to a boil. Use "Sushi Rice" only, also knows as "Kagayaki" or"Koshihikari" rice. Achari Murgh with Desi Ghee Khichdi. 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). Cook about 15minutes. SUSHI RICE Koshihikari and Calihikari are the two varieties used in RiceSelect ® Sushi Rice. Basmati Rice recipes- A perfect rice recipe with a fusion of schezwan sauce. 5. If you have a precise milliliter measuring cup or kitchen scale, use the following measurement. I make it in my Instant Pot (using a modified Alton Brown's Sushi Rice recipe) and it comes out amazing every time. The ratio for the soaking water should be 1 cup of rice to 1.25 cup of water. These varieties set the standard for short-grain rice in Japan. I love this luxurious rice. This bowl of khichdi made with Basmati rice, heaps of desi ghee andmoong dal. Drain water out and repeat the process until the water is clear.