So, I've been rather curious lately as to what I'll be needing in order to prepare/cook some Japanese-style rice. I wanted to say sushi rice, but I believe it's prepared a bit differently—or rather, it contains a different set of ingredients (depending).

Anyway, I have a regular medium-sized pot that comes with a very flimsy metallic lid. There's almost no weight to it. Out of curiosity, I tried out a method/tutorial I found online. This person used a similar pot, but the lid was glass. I steamed the rice, and had to stop after about 2-3 min due to the bubbles forming from the pot. I prepared everything to a T and didn't really get to eat it as I couldn't even cook it.

So, from my understanding, there's like a minimum wait time when boiling, and then you pretty much just leave the lid on for a certain amount of time for it to cook.

While I could just as easily purchase a rice-cooker, I'd like to master this method first.

Am I doing something wrong or is there typically a specific pot you'd need to use in order to do this?

Thanks in advance!

So, I've been rather curious lately as to what I'll be needing in order to prepare/cook some Japanese-style rice. I wanted to say sushi rice, but I believe it's prepared a bit differently—or rather, it contains a different set of ingredients (depending).

Anyway, I have a regular medium-sized pot that comes with a very flimsy metallic lid. There's almost no weight to it. Out of curiosity, I tried out a method/tutorial I found online. This person used a similar pot, but the lid was glass. I initially boiled the rice, later covering it up to let it steam, and had to stop after about 2-3 min due to the bubbles forming from the pot. I prepared everything to a T and didn't really get to eat it as I couldn't even cook it.

So, from my understanding, there's like a minimum wait time when boiling, and then you pretty much just leave the lid on for a certain amount of time for it to cook.

While I could just as easily purchase a rice-cooker, I'd like to master this method first.

Am I doing something wrong or is there typically a specific pot you'd need to use in order to do this?

Thanks in advance!

EDIT: Link to resource. It's not the exact one I viewed before, but the setup is the same and the process as well as the tools used is very similar. Coincidentally, I also used Nishiki short-grained rice when I did mine.