Beef and Eggplant Sticky Rice Bowls
In a saucepan, bring the rice, water and salt to a boil. Stir, cover and cook over low heat for 25 minutes or until the liquid is completely absorbed. Let rest, covered, for 5 minutes.
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Ingredients
- 2 cups (430 g) Calrose rice (sushi rice), rinsed and drained
- 2 1/2 cups (625 ml) water
- 1/2 tsp salt
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