About the rice variety
Rice from the japonica subspecies of medium and crystalline grain. Native to Japan and Southeast Asia.
It becomes sticky when cooked, maintaining a smooth and very homogeneous texture without breaking the grains. It is a rice that is also used for the preparation of dishes from the traditional cuisine of the Middle East.
Recommended for preparing sushi. Wash to remove excess starch and soak for 30 minutes before cooking. Bring to a boil over low heat keeping the container covered. Two proportions of water for one of rice. Approximate cooking time: 15 minutes.