Nishiki rice is a brand of Japanese rice produced by JFC International Inc., a California-based company. Although it is originally from Japan, it is presently grown in California. It is a medium-grained rice variety that is either white or brown. It is used for making sushi and sticky rice. For the white kind of rice, munsenmai is a milling technique employed for processing this kind of rice. In this technique, the rice is mixed with some water and heated tapioca. Then the tapioca and bran from the rice surface is removed after the aleurone layer (bran) is moisturized. There is no layer of powder or cornstarch on the grains. There is no need to rinse the rice before cooking because of this milling technique. Ingredients Nishiki Brown Rice, 1 cup (Makes 4 servings) Directions to cook • Take a cup full of rice in a vessel and add about 2 to 3 cups of water to it. • Keep on medium heat and let it boil. • Now bring down the heat to low once the rice boils. Cover the vessel with a lid and simmer for 50 minutes until the liquid is absorbed and evaporated. • Remove from heat and allow it to cool for 10 minutes. Serve hot. Ingredients • Nishiki white rice, 1 cup • Rice vinegar, ½ cup • Sugar, 3 tablespoons • Kosher salt, 1 teaspoon Directions to cook • Put rice into a sieve and rinse it under cold tap water. • Now let the water drain from the sieve so that the rice dries up. • Now, in a vessel, take the washed rice and add 4 cups of water to it. • Place the vessel on a low flame and let the rice cook. • For the dressing, add vinegar, sugar, and salt in a saucepan. Keep it on low heat. Let the sugar and salt dissolve. Allow the mixture to cool. • Transfer the steamed rice in a bowl. Pour the prepared dressing over it. Mix it well until every grain of rice is coated with it. • Mold it into sushi rolls or eat with chopsticks.