My 8th aunt used the same method to cook rice, many years ago, in my youth in Penang … Happy New Year!

1. Place 11/2 cups Japanese-style short-grain rice in a bowl and cover with cold water. Stir, then drain. Repeat until the water runs clear. Place the rice in a medium-size heavy saucepan and add a scant 2 cups cold bottled water. Let sit for 10 minutes.
2. Place the covered pot over high heat and bring to a rolling boil. Do not lift the lid; the water is boiling when the pot hisses. Reduce heat to medium-low and cook until the water is absorbed, about 5 minutes. Raise heat to high for 30 seconds. Remove from heat and allow rice to stand, covered, for 10 minutes. Makes 4 cups.

From “Washoku: Recipes From The Japanese Home Kitchen,” by Elizabeth Andoh, in “Free Ranging,” by Amanda Hesser, The New York Times, January 1, 2006