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i'm in the minority here...
just the good ol' pot on the stove.
and i measure with my knuckles.
put a level amount of rice in the pot
however much you think you want...
(i think i use a 2 qt. pot)
put your finger in the pot so it just touches the rice, and fill with water so the water comes to the first joint in your finger.
bring to boil, reduce heat and simmer for 20 min.
perfect every time.
for the sushi restaurant variety that is super sweet and sticky...
when your rice is cooked,
spread it out thin on a cookie sheet, so it cools quickly (you can have an assistant fan it while you...) pour a little bit of rice vinegar and sugar (mixed, so the sugar dissolves) over the rice and fold it to mix. don't add so much that your rice is soggy - you'll lose your stickiness. sorry i don't have amounts, i never measure anything twice.
i'll see if i can find some thing my cook book library.
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