Cooked Short-Grain Rice
- Total Time:
- Yield: Makes about 1 1/4 cups
Source: Martha Stewart Living, June 2013
- 1/2 cup short-grain rice (preferably sushi rice), washed well
- 3/4 cup water
Place rice and water in a small pot with a tight-fitting lid and bring to a boil over high heat. Reduce heat, cover, and simmer until rice is almost tender, about 15 minutes. Remove pot from heat but do not remove lid. Let rice steam 10 minutes, then fluff with a fork.