Can anybody tell me if there is a difference between boiling and steaming rice for sake (not Komi Komi) ?
Ifor example: if I take one cup of dry sushi rice and boil it, will it have a different volume than if I did the
Traditional steaming?
Will this change how many cups to use in the sake recipe?
Ifor example: if I take one cup of dry sushi rice and boil it, will it have a different volume than if I did the
Traditional steaming?
Will this change how many cups to use in the sake recipe?
