Hinode Koshihikari is a premium short grain variety of rice named after the historic Koshi Province in Japan. The grains are exquisite when traditionally prepared with the proper time and technique. Perfect rice cannot be rushed. This is a variety chosen by chefs for is pure pearly, white color and soft yet slightly sticky texture. Translated from Japanese as the “Light of Koshi,” we savor this delicacy in its purist form. There is no need to cover it with seasonings or sauces. It is often formed into rice balls with seaweed, sashimi or pickled plum to make onigiri or musubi. Japanese immigrants brought this coveted variety of rice with them during the Gold Rush in the mid 1800’s. With similar clay soils and growing climates, Japanese farmers learned to grow their Koshihikari variety of rice in the Central Valley of Northern California. The tradition continues through generations of rice farmers so you can enjoy Hinode Koshihikari premium short grain rice across the Pacific.

Available in 15lb bags How To Cook Rice Follow the manufacturer’s instructions as water ratios and cook times vary by rice cooker. If rice cooker directions are not available, try the ratios in the Rice Measurement Chart below. Rinse rice in water until it becomes clear. Add rice and water as instructed by rice cooker and stir well. For best texture, soak rice for 20 minutes in water before cooking. Close lid and start rice cooker. Use white rice setting if available. When cooking ends, rice cooker will switch to warm setting. Let stand covered for 10 minutes, then fluff and serve. Find desired servings in Rice Measurement Chart below. Add selected rice and water levels to sauce pan and stir well. Close lid, bring water to a boil for just a minute. Reduce to a low simmer for 15 – 20 minutes until moisture is absorbed. Remove from heat, let stand covered for 10 minutes, then fluff and serve. NOTE: For softer rice, add ¼ cup more water and cook for 5 minutes longer.

For firmer rice, add ¼ cup less water and cook for 5 minutes less. Yields (Cooked Rice Cups) Servings (1/4 Cup Uncooked Rice Per Serving) Store in a cool dry place out of sunlight. Refrigerate or freeze to extend the shelf life as needed. For more cooking tips, visit the Cooking Rice 101 page. * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:How to Make Delicious Thai Sticky Rice Without a Steamer or Rice Cooker If you're a fan of Thai food, I'm sure you're familiar with sticky rice. There is something so special about its chewy texture and sweet flavor. If you have a desire to make it in your own kitchen but don't have the proper tools such as a traditional bamboo basket or stackable steamer, there are several other methods that work just as well. Once you try these alternative methods, I'm sure you'll be "sticking" to them for a while. What Makes Sticky Rice So Sticky?

Sticky rice is a different type of grain from other types of cooking rice. Steaming, not boiling it, is also crucial for creating its unique texture. You want to use long-grain Thai sticky rice (or Thai glutinous rice), which should be available at your local grocery store or Asian specialty market.If the Thai variety isn't available, you can use almost any type of glutinous rice (which, by the way, is gluten-free, so don't be confused by the name). The results will be good, although not identical to what you get at your favorite Thai restaurant.how to order at genki sushiFood Republic points out that glutinous rice gets its sticky texture from its high amylopectin (a type of starch) content. buy sushi at tescoWhen activated by hot water, amylopectin breaks down easily. where to buy salmon for sushi in london

This is why sticky rice has to be steamed, not boiled.Thai Food and Travel breaks down sticky rice science: "If steamed or boiled the same way as regular rice, the grains will break down and become soft and mushy in consistency. Instead, Thai people like to cook it in such a way that the rice grains remain whole and have a firm, chewy texture. To accomplish this, the rice is soaked for several hours (four hours or more) until the grains have absorbed enough water to cook."As Fine Cooking describes the process, rice cooking consists of two things: the rice absorbing water, and the heat breaking down the starch. jiro dreams of sushi dlSo, another key to creating great sticky rice is soaking, which cuts down on the amount of heat required.horario sushi online Alternative #1: Use a Splatter ScreenA splatter guard makes a convenient (and space-saving) alternative to the traditional sticky rice steamers. sushi online sofia

The process for making the rice is pretty easy:Soak one cup of rice for 2-3 hours or longer and drain it. Fill a large pot or deep pan with water and bring to a boil. Place the splatter guard over the pot. Once the water is boiling, turn down the heat to a simmer. Place the rice on the middle of the screen in an even layer. Try to keep the rice no higher than 3 inches for best cooking. Image via Food Canon Next, cover the rice with a bowl or heavy lid. The higher/more domed it is, the better—it'll trap steam more effectively. game online gratis sushiSteam rice for 30-35 minutes. It's good to turn the rice over halfway through to guarantee proper cooking. Image via Food Canon Gently remove the splatter guard and place the rice into a bowl. The splatter guard method has been approved by the amazing Thai food blog, She Simmers, so be sure to check out her complete instructions on this process. If it's a good enough hack for her, it's good enough for us.

She also points out that, structurally, this hack is very similar to cooking in a Moroccon tagine. If you happen to have one handy, why not give that a try, too? Alternative #2: Use TinfoilHere, the steps are essentially the same as with the splatter guard, only you have to do a little more leg work to create a faux steamer using a sheet of aluminum foil instead.To make your faux steamer, tear off a large enough sheet of foil to cover the surface and also wrap around the sides of your boiling water pot. Once the sheet is wrapped around the pot, use a toothpick to puncture holes over the entire circumference. You want enough steam to get through to cook the rice! And that's not all you can do with foil. There are plenty more tinfoil cooking tricks to discover! Alternative #3: Use a StrainerNo splatter guard or out of foil? A regular, large-sized strainer works just fine. Again, the cooking process is the same as with the splatter guard, but there are a couple of extra tricks you should know.