1 - STEP 1 Rinsing and soaking your rice is key to achieving the perfect texture.

2 - Measure the rice into a bowl, cover with cold water, then use your fingers to massage the grains of rice – the water will become cloudy.

3 - Drain and rinse again with fresh water.

4 - Repeat five more times until the water stays clear.

5 - STEP 2 Tip the rinsed rice into a saucepan with 400ml water, or 200ml dashi and 200ml water, bring to the boil, then turn down the heat to a low simmer, cover with a tight-fitting lid with a steam hole and cook for 15 mins.