Japanese Short Grain Rice 3 cups* (180ml cups)
(*Use the 180ml cup that comes with the rice cooker)
1. Wash the rice by stirring it thoroughly in water and drain the water. Repeat this a couple of times until water flows through clear.
2. Drain the rice and put it into the cooker’s inner pot and add water.
*Most rice cookers have graduations marked on the side, to indicate appropriate water levels. If your rice cooker doesn’t have these graduations, add an amount of cold water equal to 120% of the volume of the rice.
3. Plug the rice cooker in and press the Cook/Start button. When the rice is cooked and steamed, open the lid and toss the rice lightly with a shamoji (rice paddle) or wooden spoon. By wetting the shamoji or wooden spoon first, the rice won’t stick to it quite so much.