Rinse the rice under cool, running water until it runs nearly clear. It is important to swish the rice around in order to remove as much of the rice flour, otherwise the cooked rice will have a slightly mealy texture.
Drain the rice, and shake off as much of the excess water as possible.
Add the rice and measured water to a pot, cover with a tight-fitting lid, and leave to soak for 30 minutes.
Bring the pot up to the boil, without peaking under the lid! You'll know that the water is boiling when steam starts to shoot out from under the pot lid.
Turn the heat down so that the rice gently simmers: medium-low on an electric hob, as low as possible on a gas hob.
Simmer the rice for 15 minutes, then turn off the heat.
Let the rice rest for a further 15 minutes before removing the lid, and fluff up the rice with a spoon before serving.
«If you do not have a scale to weigh the rice and water precisely, you can measure out the volume instead: you need a ratio of one rice to one water.»