Never lift lid while cooking. Since the lid might bounce from the pressure of the stream, it is better to place a weight, or some dishes on the lid. Rice absorbs enough water. Then the pot begins to steam. Reduce heat to the lowest for 10 min.
Every grain of rice absorbs water and become plump.
It is liable to burn, so cook over the lowest heat. Turn off the heat and let rice stand, covered for 10 min. During this 10 min the grains are allowed to settle, and the cooking process is completed by the heat retained in the rice and the walls of the pot. The most distinctive thing in Japanese cooking is the use of giant kelp, dried bonito flakes, dried sardines including instant mixes as a bsic soup stock. It is said that the first secret of successful Japanese cooking is good dashi stock.