Serves: 5
Total Calories: 205
Yield: 4 Cups

4 cups hot water
1 cup Japanese short grain rice rinsed in cold water
2 tablespoons Sushi Rice Stock

Combine water and rice in a medium saucepan and bring to a boil over high heat. Reduce heat to medium and cook until rice grains are swollen, about 15 to 17 minutes (to test for doneness, squeeze a grain of rice between your fingernails; if there is no hard, white spot in the center, the rice is cooked). Transfer rice to a strainer and drain well.

Transfer cooked rice to large bowl, add sushi rice stock, and mix well with a spatula. Cool to lukewarm, then use in preparing sushi.

Nutritional Facts:

Serves: 5
Total Calories: 205
Calories from Fat: 3

More Recipes from the Tommy Tang's Modern Thai Cuisine Cookbook:
Chicken Stock
Lemon Grass Stock
Red or Green Bell Pepper Puree
Tomato Puree
Coconut Milk
Tamarind Juice
Cooked White Rice
Cooked Brown Rice
Sushi Rice
Sushi Rice Stock