Here's an entry in what will be a small helpful sub-recipe set--basically, things that are needed for a number of other full recipes, contained within their own recipe submissions to save space and not make other recipes look intimidatingly complex. Retroactively, this set includes my shoyu tamago recipe. This entry is a very necessary staple for a number of Japanese dishes, steamed Japanese rice! It requires different steps than other commonly used rices, so here's how to properly prepare it for any recipe that requires it!

Ingredients:
- Japanese rice
- Water
Note: For standard Japanese short-grain white rice, the ideal rice-to-water ratio is 1 to 1.25--in other words, for every 1 cup of rice, use 1 1/4 cups of water. For additional rice measured in less than 1 cup, the additional water ratio doesn't need to be exact, but there should still always be slightly more water than rice.

Recipe:
1. Measure out the rice needed and put it in a bowl.
2. Add just enough cold running water to submerge the rice, then gently rub the rice in a circular motion with your hand for about 10 seconds.
3. Immediately and carefully drain the water from the bowl.
4. Repeat steps 2 and 3 until the water is mostly clear.
5. Transfer the rice into a fine-mesh strainer to drain it completely without losing any rice. This step isn't 100% necessary, but it gives you even better end results.
6. Measure out the water you'll need for cooking.
7. Put the rice and water into the pot and let it sit for 20-30 minutes.
8. Put a tight-fitting lid over the pot and heat up the rice and water over medium heat. If you're not sure, you can take a quick peek under the lid to check if the water is boiling, but otherwise refrain from opening it.
9. Once the water is boiling, turn the heat down to low and let the rice cook, with the lid still on, for 15 minutes or however long it takes for the water to be nearly or entirely gone.
10. Take the pot off the heat and allow the rice to sit in the covered pot for another 10-15 minutes to properly steam. DO NOT REMOVE THE LID FOR ANY REASON DURING THIS CRUCIAL STEP!
11. Take the lid off the pot and gently stir and fluff the rice with a rice paddle, rice spoon or rubber spatula.
And with all that done, you can proceed to use the rice for whatever dish it's intended for!