Sweet Rice

Ingredients:

• 4 cups[1] (3 1/5 American cups) sweet rice
• 1 cup (4/5 American cup) California Rose rice
• 2 1/10 cup dashi
• 1/2 lb. chicken (white meat)
• 1/4 lb. bamboo shoots
• 1/4 lb. carrots
• 1/3 cup boiled soy beans
• a little parsley
• 2 cubes chicken bouillon
• 1 tbsp. sake
• 3 tbsp. soy sauce
• 1 1/2 tsp. salt
• 1 tbsp. sugar
• 3 tbsp. salad oil

1. Wash rice and let it soak in plenty of water overnight. Drain 1 hour before cooking.
   
2. Mix all the seasonings in a bowl. Dissolve bouillon cubes in dashi.
3. Cut all the ingredients into the size of a soy 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 aluminum foil and steam in a steamer for about 45 minutes or until rice becomes transparent.
   

This dish preserves well in the freezer.

Note:
[1] When measuring rice, use the cup that comes with your rice cooker. In this recipe, I use a Japanese measuring cup to measure the rice, which is the equivalent of 200 cc. For the other ingredients listed in this recipe, use the standard American cup which measures 8 (US) fluid ounces or 240 ml.

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