Fragrant sushi rice from Gourmet's Parties by Gourmet Magazine Editors

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Notes about this recipe

  • kateiscoooking on August 31, 2019

    Oh, YUM! This was about perfect. I added a bit of soy sauce at the table. And, had to add a bit of water while it was cooking. Instead of grating the ginger I minced it. Served with sticky ribs.

  • Jane on July 10, 2011

    A tasty, quick and easy side dish, especially with Asian meals (I served it with teriyaki chicken).

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