Cooked jasmine rice and Japanese short-grain rice (rice cooker or stovetop)

Rinse the jasmine rice in cold water twice and drain off every last drop.

Add water at one part rice to one and a quarter parts water.

Cook: on the Zojirushi's 'softer' setting it cooks more gently, more like a simmer than a boil, and takes about 50 minutes; the basic cooker and the stovetop pot take about 20 minutes.

After a basic cooker clicks off, let the rice sit at least another five minutes before fluffing; the fancy cooker builds in the rest.

Variation: Japanese short-grain rice - rinse until the water runs clear, since it is starchier; add water to the cooker's white rice line, about one-to-one.

Variation: on the stovetop cook on really low heat to mimic the gentle cooker, checking since there is no clear signal it is done.