Step 1

For Japanese short-grain rice, the ideal rice to water ratio is 1 : 1.1 (or 1.2), which is 10-20% more water. For easy American "cup" measurement, I used 25% in this recipe (rice to water ratio is 1 : 1.25).

Step 2

If you have a precise milliliter measuring cup or kitchen scale, use the following measurement. 1 rice cooker cup (180 ml) - 200 ml water. 2 rice cooker cups (360 ml) - 400 ml water. 3 rice cooker cups (540 ml) - 600 ml water. 4 rice cooker cups (720 ml) - 800 ml water. 5 rice cooker cups (900 ml) - 1000 ml water.

Step 3

Put rice in a large bowl. Rice absorbs water very quickly when you start washing, so don't let the rice absorb the unclear water. Gently wash the rice in a circular motion and discard the water. Repeat this process about 3-4 times. Drain to a fine-mesh sieve and shake off excess water.

Step 4

In a heavy-bottomed pot with a tight-fitting lid, put well-drained rice and measured water. Soak the rice for 20-30 minutes before cooking.

Step 5

Close the lid and bring it to a boil over medium heat. Take a quick peek to see if water is boiling (otherwise do not open the lid).

Step 6

Once water is boiling, turn the heat to low and cook covered for 12 to 13 minutes, or until the water is completely absorbed (take a quick peek!). If you see there is water left, close the lid and continue cooking for a little longer.

Step 7

Remove the pot (with the lid on) from the heat source and let it steam for another 10 minutes.

Step 8

Fluff the rice with a rice paddle when it’s done.

Step 9

Transfer the rice in airtight containers and close the lid to keep the moisture in. Let cool completely before storing the containers in the freezer (read my tutorial post).