How I Cook My Rice

Some people want to know how to make sushi, but don’t know WHERE to start. So here I am, going to teach YOU the basics.

1. Put the top of the oven on high heat. Then, put a saucepan on the coils that can fit one cup of rice.
2. Take one cup of rice. (This recipe is for one cup of rice, obviously. Hah.)
3. After that, pour one and one-fourth cups of water into the pan.
   (By “one and one-fourth” I mean 1 and 1/4. Sorry for not using the numbers, I just want to make this totally clear.)
   NOTE!!! USE MORE WATER FOR DRIER RICE… FOR MAKING SUSHI, ONIGIRI, ETC. PLEASE USE 1 AND 1/4 OR A LITTLE LESS BECAUSE YOU NEED IT TO BE STICKY. YOU NEED TO TO BE STICKY SO YOU CAN FORM IT INTO SHAPES AND IT WILL STAY TOGETHER.
4. Let it sit for a while until it boils, and watch it the whole time. Then, stir it occasionally, making sure the rice doesn’t stick to the sides of the saucepan.
5. Put on medium heat after a bit of boiling. A “bit of boiling” is probably 1-3 minutes. You choose how you want your rice! But it’s not done quite yet….
6. While you’re putting it on medium heat, you’re going to have to multitask. But you can do it, don’t worry…. So, while you’re turning the heat down, put the lid on the pan so it simmers. That’s all you have to do! See, told you that you could do it!
7. FINALLY! After 5 minutes of simmering, turn off the heat. Sprinkle on some rice vinegar, and you are ready to parrr-ty.
   NOTE !!! I HAVE A WEIRD STOVE. YOU SHOULD SIMMER FOR 20 – 25 MINUTES, USUALLY. BUT IF YOU ARE SATISFIED WITH HOW IT LOOKS AFTER A WHILE, THEN YOU’RE DONE. HOWEVER, IT SHOULD BE COOKED THOROUGHLY. HOW CAN YOU TELL? IT SHOULD NO LONGER LOOKS LIKE OATMEAL OR PORRIDGE, AND YOU SHOULD BE ABLE TO SEE IT LOOK DRIER AND MORE DEFINED THAN IT DID BEFORE.

Hope you enjoyed. Any Questions? Feel free to leave a comment-o.