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    Recipe #108409

    I never could cook short-grain East Asian-style rice until I learned this method from Japanese cookbooks. I knew what I was after: the rice should stick...

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    "I never could cook short-grain East Asian-style rice until I learned this method from Japanese cookbooks. I knew what I was after: the rice should stick together enough that mouthfuls can easily be picked up with chopsticks, but not be at all sticky or gummy. Each grain should be white and smooth, almost pearl-like, and should taste subtly not just..."
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    Ingredients: short-grain rice, water...

    Rating: 97.80%;

    19 Reviews

    Prep Time:2 mins

    Total Time: 52 mins

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