Instructions: Put the rice in a medium bowl and cover with cold water. Rub the rice and swirl it vigorously with your hand, then drain. Repeat three or four times, or until the water is clear. Drain the rice in a sieve; for optimal texture, leave it in the sieve for 30 minutes.

Transfer the rice to a heavy 3 1/2-quart saucepan. Add the 2 1/3 cups water (use a little less water if the package is labeled "new rice") and bring to a vigorous boil over high heat. Cover tightly and cook over moderately low heat for 5 minutes, then reduce the heat to very low and cook for 10 minutes longer; do not peek at the rice as it cooks. Remove from the heat; let stand for at least 10 minutes before serving.

Description: "MAKES ABOUT 5 1/2 CUPS"

Cuisine: "Japanese"

NOTES : Japanese rice is a short- to medium-grain white rice. When properly cooked, it tends to form clumps. The writers recommend the American-grown brand, Kokuho Rose. Rinsing makes the rice form clumps.

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