Wash the rice in a medium sized pot (2-3 quarts, with a lid). Add the rice to the pot, add some water, and gently swish with your fingers or a spoon. Carefully pour out the cloudy water without spilling the rice and repeat 1-2x more times.

Add 1 ¾ cups water to the rice and allow the rice to soak for 10 minutes or longer. I recommend cooking the rice within the same day.

Approximately 30 minutes before you want to eat, bring the pot of water and rice to a boil on medium heat. Be ready to lift the lid before the starchy water comes to a rolling boil and bubbles over, approximately 3 minutes.

Allow the rice to boil until most of the water is absorbed. You will see some starchy bubbles and the sound will be different. Cover the pot with a lid and lower the temperature to the lowest possible setting. If you have an electric stove, you need to lower the temperature sooner and cover the pot with a lid when the sound changes.

Allow the rice to steam on low heat for about 15-20 minutes.