• 2 c. sushi grade rice
• 3 c. water

Bring to soft boil; reduce heat to low and siimmer, covered, 20 minutes or until moisture is absorbed. Remove from heat; let stand, covered, 10 minutes. Fluff with fork and serve.

If using in My Fried Rice (or any fried rice dish), make the rice in advance and refrigerate. You may also want to add 1-2 tsp. of salt if you're going to use this in a fried rice dish.

I can't believe that I actually took the time to type this in.