Ingredients

• 3 cups short- or medium-grain Asian white rice (sometimes labeled "sushi rice"; preferably Korean or Japanese; not sweet or glutinous)
• 3 1/2 cups water

Instructions

1. Rinse rice in a fine-mesh sieve until water is almost clear. Drain well and transfer to a 3-quart heavy saucepan. Add water and bring to a boil over medium-high heat. Cover tightly with lid, then reduce heat to low and simmer 20 minutes.
2. Remove from heat and let stand, covered, 10 minutes. Gently fold rice from top to bottom with a rubber spatula before serving.