I can't make sushi rice to save mas ass. I need help.
I thought it may be the brand I've been using - Lundberg organic short grain sushi rice - but that ain't it. I just bought another brand at an Asian market - a short grain white rice f/ Cali - and the results were the same. I no problems at all with any other type of rice - brown, white, black, wild, long grain, short grain, basmati, etc. I like to use short grain white rice - sushi rice - as a side dish. I don't season the rice as per sushi.
I get gloppy, overly sticky stuck together goo with hard centers.
Here's what I do....
put 2 cups of dry rice in a pot, run filtered water over and rub between my hands until the water is milky. Drain. Repeat 2-3 times, until the water is clear-ish.
Add 3 +/- cups filtered water. I usually use the one finger knuckle as a final measure, but I generally use about 1-1/2 cups water to 1 cup rice.
Put on burner. Put burner on high. Bring to boil.
Stir gently to loosen rice and make sure none is sticking to bottom of pan.
Turn burner to low - until water (that's left) just barely bubbles. Cover. Simmer. 12-15 minutes, until water is absorbed.
Turn off burner. Let sit for 10 minutes.
I'm thinking a couple of things;
1) I'm not rinsing the rice enough and there's too much starch when I cook it
2) stirring it after it boils agitates the rice and produces too much starch
3) I'm boiling too long
The really funny thing is the GF made the Lundberg rice once a couple weeks ago (and she canít really cook). She followed the directions on the packages and it came out very nicely. Go figure.
Any thoughts? Much appreciated - Cheers! mpp