Japanese-Style Rice Bowl

Wash the rice and drain it

In a large saucepan, combine the water and salt

Bring to a boil over high heat, then reduce the heat to low and cover with a tight-fitting lid

Add the rice and cook without stirring for 10 minutes or until the water is absorbed

Check if the rice is cooked

If not, continue cooking for an additional 1-3 minutes

Drian the rice in a fine-mesh sieve and let it cool slightly

Heat the saucepan over low heat for 1 minute to dry out any excess moisture

Cover the saucepan with a clean cloth: the steam will be absorbed, leaving the rice fluffy

Serve immediately.