Rinse the Japanese short-grain rice under cold running water until the water runs clear. Drain well.
2
Combine the rinsed Japanese short-grain rice and Water in a medium pot. Bring to a boil over medium-high heat.
3
Once boiling, reduce the heat to low, cover the pot, and simmer for 20 minutes, stirring occasionally to prevent sticking, until the Japanese short-grain rice has broken down into a thick porridge.
