Japanese Steaned Rice WITHOUT Rice Cooker
Measure 360cc (300g) of rice into a bowl.
Add plenty of water to the bowl then gently stir and mix the rice with your hand. (Mixing with a cream whipper might be a better alternative).
When the water becomes cloudy, drain the water.
Repeat steps 2-3 twice more.
When the water is near-transparent, the washing process is finished.
Add the fully-drained rice to a pot.
Add 400cc (400g) of fresh water to the same pot and put the lid on. Simmer the rice in the water for preferably 30 minutes before starting to cook.
Bring the pot to high heat for 5½ minutes.
After checking that the water is boiling, lower the heat from high to low. Keep on low heat for 6 minutes.
Turn the heat off, then let the rice steam for 10 minutes.
Open the lid and carefully mix the rice by scooping from the bottom to the top.
Recommended Japanese rice brands are Yumenishiki, Minori, Koshihikari