Knowing that every Japanese cook would have strong opinions on the preparation of white rice, Ruggiero counted on her friend Ryuji Inoue, originally from Kyushu, Japan, for guidance. The result is fluffy and slightly stickier than Chinese rice. Even without a rice cooker, the rice comes out just perfect.
Cook's note:
Rice can be kept warm in a bowl, covered, set over (not touching) 1 to 2 inches of simmering water up to 45 minutes.
