After washing and parboiling rice, throw it into 3 or 4 times its bulk
of boiling salted water, stir it over a hot fire until it rolls up in
the rapidly boiling water. Let it boil in this way until it swells,
then set into the outer boiler or on the back of the stove on a pad
until it is perfectly tender. If rice is cooked in a double boiler, use
the smaller quantity of water, and the larger if cooked altogether over
the fire. Do not stir after it begins to swell. This is practically the
Japanese method.
Another Japanese way is to soak the rice over night, drain and put to
cooking in an equal quantity of boiling water, keeping closely covered
all of the time.