Since my wife is from Japan, we eat lots of rice at home. So much so, that I prefer it over bread these days. :-p
So we cook rice at least daily, if not more so1 which means we have a lot of experience and the way we’ve cooked has evolved over time. Back in college, we started out with the “Yan Can Cook” brand rice-cooker which costed maybe $40 and was very basic. Later, we eventually moved up to fancier Japanese rice cookers.
Lately, though we just cook our rice in stainless steel pots or pans from IKEA:
The teflon rice pot in our cooker got scratched somehow and started peeling off. We got worried about teflon leeching into our food, so on advice from a Japanese housewife friend we tried stainless steel. It was easier and faster to cook, but also came out surprisingly good.
Just take some short-grain white rice2 and rinse it in cold water 3-4 times. Each time you do, drain the cloudy water and repeat. Once rinsed, add about 1.25 parts water to 1 part rice. Then, cook on high until it boils over, then turn off and let it steam itself for another 20 minutes or so.
Pro tip: for extra nutrition add barley, millet, black rice and/or other grains to your rice. You can even add a thin slice of dried “konbu” seaweed or a dash of tumeric for extra flavor. We get our grains as a mixed bag at the local H-Mart Korean market along with the konbu.
P.S. The previous home cooking article.
1 Little Guy is now 2 ½ years old and eats a lot of food. He eats more than his 9-year old sister!
2 Brown rice has more arsenic in it and is harder to digest. You can get the same health benefits and more by adding other grains to white rice.