|Rice grain||1 Cup (16 tbs) (short or medium)|
|Cold water||1 1⁄4 Cup (20 tbs)|
Put rice in a heavy, deep pan which has a tight-fitting lid.
Add cold water and salt (Japanese don't use it), cover, and soak for 1 to 2 hours.
Set over high heat and bring quickly to a full boil.
Reduce heat to lowest setting and let rice simmer exactly 12 minutes for 1 to 3 cups rice, 15 minutes if more is used.
Turn off heat and let rice stand 5 minutes or longer.
Never take the lid off during cooking.