Rinse the rice, put it in the pot, and soak it in 120% water per volume of rice (about 430 ml) for over 30 minutes (we let it sit for 30 minutes.)
Heat an electric range to high heat. Without covering with a lid, place the pot of rice on the range. Wait until it starts to boil.
Once it comes to a boil, cover with a lid and reduce to low heat. Cook for 5 minutes on low heat after the lid stops moving and steam stops escaping. Do not remove lid until the very end, when the rice is finished steaming from residual heat!
After removing from heat, allow to steam for 10 minutes with the lid on. (There is strong residual heat using electric burners, so move the pot off the burner.) Enjoy a fresh, piping hot bowl of rice!
Story Behind this Recipe
My sister recommended I use a bunka nabe (a Japanese deep pot with a tight-fitting lid used for cooking rice), so I bought one as part of my trousseau! Living overseas, I can now make fairly tasty rice, even with poor grade rice. For those who are unsatisfied with the electric cookers sold abroad, try this recipe.
My bunka nabe can cook 2.5 rice cooker cups (16 cm diameter). Use a pot size that suits your needs. For leftover rice, thinly wrap in plastic wrap, and once it cools, store in the freezer. After cooking, soak the pot with water for easy clean-up!