Yesterday Madeleine and I made Japanese rice for the first time. I've been making rice for a long, long time -- I remember learning how when we had our exchange student from Iran (remember the diaper/towel), and I remember making rice in the microwave (remember the mess!). I've also found the magic touch for outstanding rice made stove top in the 2qt. Calphalon pan. However, that's always been long grain rice. Japanese rice on the other hand is short grain.
After looking at both HEB stores and not finding short grain rice we decided to head to the Asian market on 10th street. What a cool store. We found miso past and dashi flakes too, and made MISO SOUP!! It was delicious. Madeleine didn't want tofu in it, however next time I'll put a little in for me.
Since many articles I had read about making short grain rice suggested a rice cooker I decided to use the one that Mom had left for us long ago. The long and the short of it... it worked GREAT. So well in fact, including the sticky factor, we made Onigiri with it -- rice balls. They were terrific and Madeleine even took them to camp with her today (how Japanese). In retrospect I wish that I had taken pictures, but my fingers were sticky with rice.
Yes, Madeleine, you miss your kitchen, but you're already cooking in the "real" one! Our newest Madison House Chef is emerging and will soon be up for sushi.
