Organic sushi rice. Short grain, white.
To cook: Use equal parts rice and water. Rinse thoroughly under cold water until starchiness is gone. Water draining through the rice should be clear, not cloudy. Add rice and water to a pot with a tightfitting lid and cover. Bring to a boil over medium-high heat. When the water begins to boil, reduce the heat to simmer and continue cooking the rice until all of the water is absorbed into the grains. For 2 cups of sushi rice in 2 cups of water, this will take about 20 minutes.
3 Cups = 630g, 8 Cups = 1.510kg.
