Rice cooking, no pressure!

blurry rice and barley nubbins in their warm cavern

Making rice is not difficult. So you should give it a try!

1. Wash rice, as in add water, swirl it around, and pour out water. Do this until the water runs semi-clear (2-3 times is probably fine). Traditionally, rice was washed to get out the rice bugs, and the ricewater would be used for cooking or for face-washing in geisha houses (news to me!). You don't have to worry about rice bugs and please don't watch Memoirs of a Geisha while having rice on "Asian" night, cuz then you are lame. And I will come to your house and beat your leg while only speaking Engrish, so that you are doubly lame. ANYWAYS, washing rice gets rid of dust or other unsavory particles that have accumulated while it has been sitting patiently for you to eat it.

2. Add around 1 cup (or a tad more - about 1/4 of a cup) of water to 1 cup of rice. You can also use the "knuckle method" where you dunk in your hand and stop the water where it comes up to your knuckles. (For an explanation and other tips on cooking rice, check out My Korean Kitchen.)

Some people like to soak their rice for a while to speed up cooking time on the stove, but it's not necessary, especially if you're using a rice cooker. And most rice cooker pots will have markings to show you the water level. Easy breezy!

3. Close machine and push button! Or put on stove!
For the stove: Cover and bring to a boil over medium heat. Lower heat and simmer for 15-20 minutes or until the rice has absorbed all the liquid. Take off the heat and let it rest covered for about 10 minutes.

4. As soon as the rice is ready, fluff it with a rice paddle or a spoon if that's what you have, or the rice will become dense and stick together and form rice blocks. You don't want to eat rice blocks. No fun.