Chopstick Ready Rice
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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Achieving the perfect texture for short-grain white rice is a fundamental skill for any home cook. This low-sugar staple is prized for its slightly sticky consistency, which makes it ideal for eating with chopsticks or using as a base for homemade sushi and poke bowls. By carefully rinsing the grains to remove excess surface starch and allowing for a gentle steam at the end of cooking, you ensure a finished result that is tender and distinct rather than mushy.
This versatile side dish is an excellent accompaniment to stir-fries, grilled fish, or braised meats. Because it relies on precise water ratios rather than added fats or sweeteners, it remains a healthy and clean component of a balanced meal. Whether you are serving a Japanese-inspired feast or a simple midweek dinner, this reliable method produces foolproof results every time.
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Ingredients for Chopstick Ready Rice
475ml shortgrain white rice
475ml water
How to make Chopstick Ready Rice
Rinse 375g shortgrain white rice in a sieve set in a bowl, changing water as needed, until water is just slightly milky. Bring rice and 475ml water to a boil in a medium saucepan. Reduce heat, cover, and simmer until water is absorbed and rice is tender, 8–10 minutes. Remove from heat; let stand 10 minutes.
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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La información de esta página ha sido revisada por médicos cualificados.
16 Enero 2026 | Publicado originalmente
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Editores de recetas del Reino Unido
Revisado por expertos
Editores de recetas del Reino Unido
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