White Rice (14cm)

Rinse rice in a fine-mesh strainer over a bowl until the water runs clear. Drain well. Transfer the rice to the pot and add 1 ⅕ cups of water (1.05 cups of water per cup of rice). Cover and let soak for at least 30 minutes.

Cook over medium heat and bring to a boil, about 6 minutes, or until steam starts escaping vigorously from under the lid.

Reduce to very low heat and simmer for 10 minutes, then turn off the heat. Let the rice steam, covered, in residual heat for another 10 minutes.

Loosen the cooked rice by cutting it into quarters and folding each quarter using a rice spatula before serving.