- 2 cups Japanese Rice
- Cold water
Put 2 cups of the rice in a medium bowl and cover with cold water. Rub the rice and swirl it vigorously with your hand, then drain. Repeat 3 or 4 times, or until the water is clear. Drain the rice in a sieve; for optimal texture, leave it in the sieve for 30 minutes.
Transfer the rice to a heavy 3 1/2-quart saucepan. Add 2 1/3 cups cold water (use a little less water if the package is labeled "new rice") and bring to a vigorous boil over high heat. Cover tightly and cook over moderately low heat for 5 minutes, then reduce the heat to very low and cook for 10 minutes longer; do not peek at the rice as it cooks. Remove from the heat and let stand for at least 10 minutes before serving.