Wash the rice until the starch is completely washed out and the water is clear. Drain the rice and then bring to a boil in a pot of water. Once the rice begins to boil and the amount of water is reduced to a third, reduce the heat completely and cook for another 20 minutes, covered. Meanwhile, do not open the lid! Place the ingredients for the marinade in a saucepan and bring to the boil until the sugar has dissolved. Then allow to cool. Pour the still-warm rice into an unpainted wooden bowl or ceramic dish and pour the marinade over it. Stir it in carefully (don’t damage the rice bowl!). Cool the rice to about 28 degrees and continue to use.
Preparation Tip:
If you want to cool the rice particularly quickly, this can also be done with a fan.
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