I love sticky rice for making sushi and an alternative carb option over bread or noodles. My close Japanese friend highly recommended this short-grain rice and it is indeed delicious. “Koshihikari” refers to a type of Japonica rice cultivar that is one of the most widely grown rice varieties in Japan.
The “Koshihikari” rice is known for its firmness and unparalleled taste, making it an ideal base for many East Asian cuisines. If you’re looking for high-quality sushi rice or sticky rice for various East Asian dishes, I highly recommend the Koshihikari rice.
The easiest way to prepare sticky rice is by using a rice cooker, but you can also use a stovetop pressure cooker or a cast iron pot. The cooking directions are written on the back of the bag, and you can also find the nutrition facts here.
Freshly harvested rice has a natural sheen. It doesn’t disappoint.
Short-grain rice is, as the name suggests, shorter than jasmine rice. It does get slightly bigger and sticky when cooked.
Make sure to wash it before cooking (rinsing it 3-4 times usually does the trick).
Once you’ve tried this rice, there is no going back to the cheaper rice.
I love sticky rice for making sushi and an alternative carb option over bread or noodles. My close Japanese friend highly recommended this short-grain rice and it is indeed delicious. “Koshihikari” refers to a type of Japonica rice cultivar that is one of the most widely grown rice varieties in Japan.
The “Koshihikari” rice is known for its firmness and unparalleled taste, making it an ideal base for many East Asian cuisines. If you’re looking for high-quality sushi rice or sticky rice for various East Asian dishes, I highly recommend the Koshihikari rice.
The easiest way to prepare sticky rice is by using a rice cooker, but you can also use a stovetop pressure cooker or a cast iron pot. The cooking directions are written on the back of the bag, and you can also find the nutrition facts here.
Freshly harvested rice has a natural sheen. It doesn’t disappoint.
Short-grain rice is, as the name suggests, shorter than jasmine rice. It does get slightly bigger and sticky when cooked.
Make sure to wash it before cooking (rinsing it 3-4 times usually does the trick).
Once you’ve tried this rice, there is no going back to the cheaper rice.