Take 1 cup japanese rice in a bowl and wash with with several changes of water until water is almost clear, about 5 mins. Stir rice constantly with your hands. Drain in a colander and let stand uncovered for half an hour to an hour.
Place in a heavy pot with a good lid, add 1 cup water and heat on medium-high until water just boils. Turn heat to high and boil vigorously with the lid on. A white starchy liquid will seep over the pot sides. When this stops, reduce heat to low and cook till all liquid is absorbed. Turn off heat and stand, covered, for 15 mins. Fluff rice with a wooden spoon using a slicing motion. Stand. Serve.
Resist the temptation to take the lid off during cooking. The rice should be dry and delicate but clump together satisfyingly for attack by chopsticks.
