A method to cook rice that ensures it doesn't boil over. This is really handy for households of 1-2 people. Maybe you'll be able to see it becoming glossy as it cooks? You can also use this method to cook 'takikomi gohan' (rice with other ingredients cooked in it).
Wash the rice: pour water into the pot and gently stir the rice, then drain off the water. Repeat this process up to 3 times.
Once finished washing, add the same volume of water as there is rice to the pot.
Place the Step 2 pot over a heat source. Once it comes to a boil as shown in the photo, reduce to a low heat (low heat = 3.5 on an electric stove).
Cover with a lid, and leave for 12-13 minutes. Then, tilt the pot to check if the water has evaporated or not. If not, leave to cook for a few more minutes.
Leave to steam for 10 minutes, and it's done. If you steam it too much or not enough, it will be difficult to get it out of the pot.
This isn't a traditional way of cooking rice, usually you cover it with a lid from the start.
Story Behind this Recipe
I've lived in Europe for 14 years, and it's been 10 years since I started cooking rice on the stove. At some point, I settled on this cooking method. It's really convenient. I use a different recipe for cooking rice in a Le Creuset pot. When the Le Creuset method feels like too much trouble, I cook my rice following this recipe.
1 rice cooker cup = 180 ml. This recipe works for up to 3 rice cooker cups’ worth of rice. If making sushi rice, reduce the water level by 2-3 mm and cook. You can add in a bit of extra water or leave it to steam for 12 minutes, adjust the recipe to suit your preferences. As of late, I always add a little extra water when cooking my rice.