- 3 cups short- or medium-grain Asian white rice (sometimes labeled “sushi rice”; preferably Korean or Japanese; not sweet or glutinous)
- 3 1/2 cups water
- Rinse rice in a fine-mesh sieve until water is almost clear. Drain well and transfer to a 3-quart heavy saucepan. Add water and bring to a boil over medium-high heat. Cover tightly with lid, then reduce heat to low and simmer 20 minutes.
- Remove from heat and let stand, covered, 10 minutes. Gently fold rice from top to bottom with a rubber spatula before serving.