[Danimal16]

Here is how you do it:

Short grain rice. The CALIFORNIA grown varieties are some of the best in the world.
1.25 cups of water per cup of rice. (whoever said two cups of water for white short grain rice may be confussing it with brown rice).

You must wash the rice in cold water, than let it soak in cool water until it become opaque white, remember use cold water. This should take about 15 minutes. Once it has turned white, wash in cold water until there is a noticable difference in the amount of cloudy water comes off the rice, the perfect objective would be for the water to run clear. Than allow the rice to drain in a screen colander.

Add the rice to the cooker at a ratio of 1 cup rice to 1.25 cups water. Place cooker to cook position. Once the rice is finished cooking. Cut the rice in other words mix it up. Remove from the rice in its cooking bowl from the cooker. Place a cotton towel over the bowl and cover. The towel is important to prevent condesation from dripping on the rice and making it pasty, serve.

If you want sushi rice simply take the completed rice place in a cedar sushi mising bowl, fold in rice vineger ( I don't recall the ratio) and viola! Polished sushi rice, YUM!!!