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Japanese rice
How to cook perfect Japanese rice
Rinse the uncooked rice in several changes of clean water, while constantly draining the cloudy water away.
Let the rice dry out a bit in a sieve.
Put the rice and 1.1 times the rice in volume of clean water (c.g. 1 cup of rice = 1.1 cups water) in your cooking implement for at least 30 minutes, ideally 1 hour or more up to half a day.
If using a pot with lid: Lid on, heat pot over medium-low heat for 12 minutes (use a timer!)
OR
heat over medium-low heat until steam is coming out from the edges of the lid; lower the heat a bit, and cook for 7 minutes (use a timer!)
Turn off the heat, lid still on. Let rest for 10-20 minutes.
Turn the rice up with a paddle.
Enjoy!