Description

Rice of the Japanese family of medium grain and crystalline. Originally from Japan and Southeast Asia.
It becomes sticky when cooked, maintaining a soft and very homogeneous texture without the grains breaking. It is a rice that is also used for the preparation of dishes of traditional Middle Eastern cuisine.

TIPS FOR USE:
Recommended for preparing sushi. Wash to remove excess starch and soak 30 minutes before cooking. Boil over low heat while keeping the container covered. Two proportions of water for one of rice. Approximate cooking time: 15 minutes.