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Epicurious
Cookbooks

Short-Grain Rice

By David Chang and Peter Meehan

3.1

(2)

Editor's note: Use this recipe to make Chef David Chang's Bo Ssäm.

Japanese short-grain white rice is the only rice we make. We, like all restaurants and many home cooks, use a rice cooker to prepare it—it's just that much easier and more reliable than cooking rice on the stove. Here are directions for both methods.

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