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1
Measure the rice using a rice cooker cup, leveling it off for an accurate amount.
2
Add enough water to submerge the rice, then immediately discard it to prevent the rice from soaking up the first cloudy water.
3
Gently swirl the rice with your fingers in a circular motion for 10-15 seconds, then add water and immediately drain the cloudy water. Repeat until the rinse water runs mostly clear.
4
Drain the rice using a sieve and shake off excess water.
5
Add the drained rice to a heavy-bottomed pot, then pour in water according to ratio (about 2.5 cups or 600ml for three rice cooker cups of rice). Level the rice with your fingers so it's evenly submerged.
6
Let the rice soak for 20-30 minutes before cooking.
7
Cover the pot with the lid slightly ajar and bring it to a boil over medium heat.
8
Once boiling, reduce heat to low and cook covered for 12-13 minutes.
9
Open the lid to quickly check if the water has been fully absorbed. If there's still water, cover and cook a bit longer; if not, turn off the heat and remove the pot from the stove while keeping it covered.
10
Let the rice steam in the pot for 10 minutes without opening the lid — this steaming period is crucial for properly cooked rice.
11
After 10 minutes, open the lid and fluff the rice with a rice paddle, then serve.
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