Japanese rice is a short grain variety that becomes slightly sticky and chewy when cooked. Its grains appear to be round, white, smooth, and shiny. The translucent grains tend to clump together, making it easier to gather and pick up with chopsticks. To prepare Japanese rice for cooking, you first need to rinse it by swirling it in water and draining it quickly. You then “sharpen” the rice by rubbing the grains against each other using your hands. After rinsing, soak the rice in lukewarm water for forty minutes. Finally, the rice grains are cooked as you would with normal rice. This rice variety can be used to cook various Japanese dishes, such as sushi and rice rolls. Because of its stickiness, Japanese rice is also an excellent grain choice for making risotto and paella.
