Nishiki Rice Recipe: Ingredients 1 cup dried nishiki (sugar cane) water 1 tablespoon rice vinegar 1 teaspoon corn starch 2 tablespoons cornstarch 1 tablespoon cornmeal (or rice flour) 1 tablespoon sugar 1 cup white rice 1/4 cup water Instructions In a small pot, boil the water until it reaches a boil.
Remove the pot from the heat and add the rice vinegar.
Stir in the rice, cornstech, cornmeal, sugar and cornmeal until the water is completely absorbed.
Pour the water back into the pot and bring it to a boil again.
Remove from heat and stir in the water.
Cover the pot, and let it cook for about 20 minutes.
While the rice is cooking, make the sauce.
In a large saucepan, bring the water to a simmer and add some cornstec and sugar.
Reduce the heat to low and add cornstich, corn meal, sugar, and cornstalk, stir until the mixture thickens.
Reduce to a gentle simmer and allow to cook for at least an hour.
Once the rice has cooked, strain it through a fine sieve and discard the rice.
(You can also use a blender.)
To make the nishikiri sauce, add the sugar, corn starch, corn flour, and the rice water to the saucepan.
Bring to a low boil and then add the cornstitch, cornmarch, sugar mixture and whisk until the cornmace is dissolved.
Simmer for a few minutes to fully thicken the corn starch and the water, and then stir in 1/2 cup of the nikikiri rice.
Serve hot with kimchi, sesame, or tofu.
(This recipe was originally published in November 2017.) 3.2.2052