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Pour the rice into a fine, mesh strainer, then hold the strainer under cool, running water. Gently sift the rice with clean hands so that every grain gets rinsed off. Keep rinsing and sifting the rice until the water runs clear. You don't have to dry the rice off, but it would be a good idea to shake it to dislodge any excess water. You can cook however much rice you want, as long as you adjust the ratio of rice-to-water accordingly. If there's a lot of condensation on the lid, take the lid off and place a tea towel over the pot. Put the lid back on the pot, over the towel, and wait 15 to 20 minutes. This prevents water from dripping back onto the rice. You need to let the rice rest, because if you don't, it won't finish cooking evenly; the bottom will be mushy and the top will dry.
Rinse 1 cup (225 g) of rice under cool, running water. Take the rice off the burner and let it sit, covered, for 15 to 20 minutes.