The market · Grains and flours · East Asia
Short grain rice
Round, plump japonica rice that cooks moist and clinging — the everyday rice of Japan and Korea.
sweet · clean
What to do with it
JapaneseOnigiriFreshly cooked rice pressed by hand into a triangle or ball around a salty filling, and often wrapped in nori.No one here has made it yet
JapaneseOyakodonChicken and onion simmered in sweet dashi and soy, bound with barely set egg and slid over a bowl of rice.No one here has made it yetKoreanKongnamul gukbapRice in a clear, hot soup of soybean sprouts and anchovy stock, with an egg — Jeonju's morning bowl, and its cure for the night before.No one here has made it yetKoreanDwaeji gukbapRice in a milky pork-bone broth with slices of boiled pork, seasoned at the table with salted shrimp, garlic chives and a red chilli paste.No one here has made it yetSri LankanKiribathRice cooked in thick coconut milk until it sets, pressed flat and cut into diamonds, eaten with lunu miris.No one here has made it yetValencianArròs al fornRice baked in a wide earthenware dish with chickpeas, pork, blood sausage, potato and tomato, with a whole head of garlic in the middle.No one here has made it yetAsturianArroz con lecheShort-grain rice cooked slowly in plenty of milk with lemon peel and cinnamon until creamy, then topped with sugar burnt to a crust.No one here has made it yetKinds
- Japanese (e.g. Koshihikari)
- The prized one; for sushi and plain rice.
- Calrose
- A Californian medium grain — the usual cheaper stand-in, sold as sushi rice.
Goes with
Knowing it
- Where to buy
- Japanese and Korean grocers.
- Worth knowing
- Wash until the water runs nearly clear, soak for 30 minutes, cook, then leave covered for ten minutes.