Perfect Japanese rice is pearly white and sticky enough to pick up with chopsticks. The initial rinsing process rids the grains of the powdered bran and polishing compound, and plumps them with water to render them tender and delicious.
1 1/2 cups uncooked short-grain rice (sushi rice)
1 3/4 cups water
How to Make It
Place rice in a fine mesh strainer. Rinse under cold running water, gently stirring rice until water runs clear (about 1 minute).
Combine rice and 1 3/4 cups water in a heavy medium saucepan; let stand for 1 hour. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Remove from heat. Let stand, covered, 10 minutes.