Sweet Rice

Ingredients:

• 4 cup ( 3 1/5 American cup )sweet rice
• 1 cup ( 4/5 American cup)California Rose rice
• 2 1/10 cup dashi
• 1/2 lb. chicken (white)
• 1/4 lb. bamboo shoot
• 1/4 lb. carrots
• 1/3 cup boiled soya beans
• a little parsley
• 2 cubeschicken bouillon
• 1 tbsp. sake
• 3 tbsp. soya sauce
• 1 1/2 tsp. salt
• 1 tbsp. sugar
• 3 tbsp. salad oil

1. Wash rice and leave in a plentiful water over night. Drain 1 hour before cooking.
   
2. Mix all the seasonings in a bowl. Dissolve bouillon in dash.
3. Cut all the ingredients into the size of a soya bean.
   
4. Heat oil in a frying pan and stir fry all the ingredients (except rice) at once. Add rice and stir fry for a while.
5. Add soup and simmer until rice is half done and liquid is gone.
   
6. Divide the rice in 15 portions with alminum foil and steam in a steamer for about 45 minues or until rice becomes transparent.
   

You can keep them freezer.
Note:When measuring rice, measure with a cup which comes with your rice cooker. In my recipes measuring rice is done with this cup. This is a Japanese measuring cup=200 cc. Any other ingredients are measured with an American cup.