Preparation

• Rinse the rice in a colander under cold water until it runs clear, 2 to 5 minutes.
• Place the rice and water in a 2-quart pot and bring to a boil uncovered over high heat. Reduce the heat to medium-low, cover and simmer until the water is absorbed, 15 to 20 minutes.
• Meanwhile, in a small saucepan over medium heat, combine the vinegar, sugar and salt. Cook, stirring occasionally, until the salt and sugar are dissolved, then remove from heat and let cool to room temperature.
• Stir the vinegar solution into the rice, then spread the mixture on a baking sheet to cool and dry.
• Use immediately or refrigerate in an airtight container up to 1 week.