You will need
Instruction
1
Recipe No. 1
Thoroughly rinse the rice in cold water, changing it until then, until it becomes completely transparent. After this, fold the cereal in a colander and leave it there for approximately 1-1. 5 hours. After this time put the rice in a deep saucepan and cover with cold water (200 grams rice, 250 milliliters of liquid). Cover pot, put on medium heat and bring to a boil – it will take about 5-7 minutes. Then turn down the fire and cook the rice for 10-15 minutes at low boil until it absorbs all the water. Now turn off the stove and leave the cereal in a closed pan for another 10-15 minutes. In cooked rice add the wine vinegar, sugar, salt.
Thoroughly rinse the rice in cold water, changing it until then, until it becomes completely transparent. After this, fold the cereal in a colander and leave it there for approximately 1-1. 5 hours. After this time put the rice in a deep saucepan and cover with cold water (200 grams rice, 250 milliliters of liquid). Cover pot, put on medium heat and bring to a boil – it will take about 5-7 minutes. Then turn down the fire and cook the rice for 10-15 minutes at low boil until it absorbs all the water. Now turn off the stove and leave the cereal in a closed pan for another 10-15 minutes. In cooked rice add the wine vinegar, sugar, salt.
2
Recipe No. 2
Thoroughly rinse the rice, put it in a deep saucepan, cover with cold water and leave for 1-1,5 hours. After croup infusion, leave in the pan the desired amount of liquid (for 1 Cup of rice to 1.2 cups of water) and put on fire, after covering with a lid. After boiling, open the lid and add the rice, sake or vodka at the rate of 1 tablespoon per 1 Cup of rice. Then reduce the heat under the pan, cover it and leave for 10-12 minutes. Then remove the pan from the heat. Now prepare the rice dressing. To do this, mix 8 tablespoons rice vinegar, 1 teaspoon salt and 4 tablespoons of sugar. All mix thoroughly until complete dissolution of components. Add the prepared seasoning to the rice and mix gently to evenly distribute filling.
Thoroughly rinse the rice, put it in a deep saucepan, cover with cold water and leave for 1-1,5 hours. After croup infusion, leave in the pan the desired amount of liquid (for 1 Cup of rice to 1.2 cups of water) and put on fire, after covering with a lid. After boiling, open the lid and add the rice, sake or vodka at the rate of 1 tablespoon per 1 Cup of rice. Then reduce the heat under the pan, cover it and leave for 10-12 minutes. Then remove the pan from the heat. Now prepare the rice dressing. To do this, mix 8 tablespoons rice vinegar, 1 teaspoon salt and 4 tablespoons of sugar. All mix thoroughly until complete dissolution of components. Add the prepared seasoning to the rice and mix gently to evenly distribute filling.
3
Recipe No. 3
Well wash rice and dry. Put in a saucepan and cover with water in a ratio of 1:1. Put on a small fire and simmer until fully cooked. While this is cooking, prepare the sauce. To do this, carefully mix in 5 tablespoons rice vinegar, 1 tablespoon of mirin, 3 tablespoons sugar and 2 tablespoons of salt. Heat the resulting mass until complete dissolution of the components and mix with cooled rice is ready.
Well wash rice and dry. Put in a saucepan and cover with water in a ratio of 1:1. Put on a small fire and simmer until fully cooked. While this is cooking, prepare the sauce. To do this, carefully mix in 5 tablespoons rice vinegar, 1 tablespoon of mirin, 3 tablespoons sugar and 2 tablespoons of salt. Heat the resulting mass until complete dissolution of the components and mix with cooled rice is ready.
