Instructions

1. Place the rice in a bowl, fill it with cold water and stir until the water takes on a milky appearance. Discard the water, being careful not to throw away the rice as well. Repeat this wash 3-4 times, until the water remains fairly clear;
2. Place the washed rice in a saucepan of adequate size with a thick bottom, preferably non-stick (provided you don't want to scratch the pans afterwards eh!), possibly non-stick, spread it evenly and add as much water as the rice (e.g. 1 full glass of rice requires 1 full glass of water);
3. Place on a high heat to bring the water to the boil with the lid open;
4. Once it has started boiling, lower the heat (to minimum, on a low heat!) and close the pan with a lid. We recommend placing a double sheet of kitchen paper between the lid and the pot to act as a seal when, once cooking has started, it is moistened by the steam that forms inside the pot;
5. When the water has been all absorbed by the rice, after about 10 minutes, turn off the heat and let everything rest for about ten minutes;
6. At this point the rice is ready! You can enjoy it hot or cold.
7. We recommend seasoning it with an umami seasoning, such as furikake or, if you're in a hurry, even just a little soy sauce.