Japanese Rice

Sergey and I have been looking for light-but-filling recipes and have come up with several rice-based ones. Many of them require us to prepare short-grain white rice as a component, so we came up with a process for making good Japanese rice.

Directions:

1. Wash and rinse the rice a few times.
2. Soak rice in water for 30 minutes.
3. Drain for 15 minutes.
4. Cover pot with lid and bring to a boil over maximum heat. Preheat a second burner on low heat.
5. After water is boiling, transfer pot to second burner and cook covered for 12-13 minutes on low heat. Try to keep the steam in.
6. Take pot off the stove, and let sit covered for 10 minutes while it steams.

When picking Japanese rice, the koshihikari variety is the most popular in Japan. Most likely to be found in a Japanese grocery store.