Sushi rice

As with jasmine rice every packet and every recipe will tell you something different.

Here's where I've ended up after a lot of recent experimentation.

Rice to water ratio

25:33

Method

1. Weigh out the rice and put it in the pan you're going to cook it in.
2. Rince it 3 times - not "until the water runs clear" it never will, just until it gets somewhat clearer.
3. Leave it to soak for 15-30 minutes.
4. Drain and add the correct amount of water.
5. Bring to the boil on a high heat with the lid on.
6. Move to as low a heat as you can for the size of pan withhout the heat being concentrated like, on a teeny burner. NB, these scare warnings of "don't take off the lid!" are bollocks: by all means give it a stir when it's boiling to stop it burning on the bottom of the pan.
7. After 10 minutes, turn off the heat.
8. Let it sit for another 10 minutes.

And it's done. This method works for me - perfect rice and a cleanable pan.

Calories

I'm confused about this

END