• Before You Start: Please note that Japanese short-grain white rice requires a soaking time of 20–30 minutes. The rice-to-water ratio is 1 to 1.1 (or 1.2) for short-grain white rice. 

  Also note that ¾ cup (150 g, 1 rice cooker cup) of uncooked Japanese short-grain rice yields 2¼ US cups (330 g) of cooked rice. This is enough for 2 Japanese rice bowls (typically 150 g each) or 3 onigiri rice balls (typically 110 g each). 1 cup of cooked rice weighs about 5.3 oz (150 g).
• How to Measure: Overfill a US cup measure (a ¾-cup measure works well for this) or a rice cooker cup with uncooked short-grain rice and level it off. Put the rice in a large bowl. Repeat until you have the measured amount of rice needed. Note: For this recipe and video, I used 2 US cups of short-grain white rice.
  

To Wash the Rice

• Quick Rinse: Add just enough tap water to the bowl to submerge all the rice. Then, discard the water immediately. Repeat. Tip: Rice absorbs water very quickly when you start rinsing, so this quick rinse helps remove impurities from the rice and prevent it from absorbing the first few rounds of milky water.
  
• Wash: Next, use your fingers to gently agitate the wet rice grains in a circular motion for 10–15 seconds. Tip: Using very little water allows the grains to rub against each other. It also reduces the absorption of impurities from the milky water.
  
• Rinse: Add tap water and immediately discard the cloudy water. Repeat.
  
• Repeat Wash and Rinse (steps 2 and 3) two more times.
  
• Drain: When the water is almost clear, drain the rice completely. Tip: Use a fine-mesh sieve to drain and shake off any excess water.
  

To Soak the Rice

• Put the well-drained rice and measured water in a heavy-bottomed pot with a tight-fitting lid. For example, if you‘re cooking 1½ cups uncooked Japanese short-grain white rice (2 rice cooker cups), add 1⅔ cups water (400 ml). Soak the rice for 20–30 minutes before cooking.
  

To Cook the Rice

• Cover the pot with the lid and bring it to a boil over medium heat. Take a quick peek to see if the water is boiling (otherwise do not open the lid).
  
• Once the water is boiling, turn the heat to low and cook, covered, for 12–13 minutes, or until the water is completely absorbed (take a quick peek). If there‘s water left, close the lid and cook for a little longer.
  

To Steam the Rice

• Remove from the heat and let it steam with the lid on for another 10 minutes. Tip: This resting period is crucial for the rice to steam properly. Resist the urge to peek under the lid and release the steam during this time.
  
• After 10 minutes, uncover the pot and fluff the rice with a rice paddle. It‘s now ready to serve.
  

To Store

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