White round rice is highly valued because it is soft and sticky when cooked, making it ideal for everything from sushi and rice balls to creamy risotto and desserts. Unlike long grain rice, which is free-flowing, round rice sticks together and retains its flavour well. Nutritionally, they are a good source of rapidly digestible carbohydrates and therefore provide energy. Recipe:
Rinse the rice until the water is clear to remove excess starch. One cup of rice is cooked in a pot at a ratio of 1:1,25 (water to rice) for about 15-20 minutes. This versatile rice can be topped with vinegar for sushi, seasoned for spicy dishes or sweetened with milk and sweeteners, making it a cosy and versatile choice in the kitchen.
