I've heard it needs to be short grain rice. But I've never seen it in stores. I only find long or medium grain. I don't really know why or how this makes a difference.
Quote:
Originally Posted by queenofspain
I'm sorry - I'm new to Japanese cooking....
How does one make a rice ball? I realize that the rice needs to be sticky for this, but I'm a bit confused as to the procedure...
---Rei
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