Ingredients

• 3 cups Japanese short-grain rice
• 3 cups cold water

Instructions

1. Wash rice in a fine sieve placed in a bowl until the water runs clear, about 3 or 4 times. Drain. Let rice rest 20 minutes. In a heavy-bottomed saucepan with a tight-fitting lid, add rice and 3 cups cold water. Make a well in the center of the rice. Cover, and bring to a boil over high heat. Reduce heat to medium, and simmer for 13 to 15 minutes, depending on the freshness of rice. Reduce heat to low, and cook for an additional 7 minutes. Remove from heat. Do not remove lid. Let rice rest for 15 to 20 minutes before serving.;