Wash and drain rice several times in the pot until water runs almost clear. It may take 4 to 5 times of washing and draining.
Then, add sufficient cold water to the pot.
Place your palm flat on top of the washed rice. Add or remove water until the level comes up to your middle knuckle. Alternatively, lightly touch the top of the washed rice with your index finger. Add or remove water until the level comes up to the first joint of your index finger.
Wipe the pot dry and cover with lid. Place on the stove over medium heat.
When water comes to a boil, tilt the lid slightly to allow steam to vent. This will prevent a messy spill over on the stove.
Reduce heat to low and allow rice to simmer for 12 to 15 minutes.
About half way through cooking, much of the water would have been absorbed. Lower the lid and cover pot completely. Continue to cook on low until all water is absorbed.
Reduce heat to the lowest setting on your stove and continue to cook for another 5 minutes.
Turn off stove. Allow rice to sit covered for 10 minutes.
Fluff cooked rice with a pair of chopsticks or a fork before serving.