Measure the filtered water and set aside. Measure the rice then pour into a strainer.
In the sink under running water, briefly wash the rice in the strainer until the water turns clear.
Add the washed rice and water into a saucepot. Level the rice with your hands so it’s an even layer.
Put the pot on the stove and heat to medium-high heat. Bring to a boil and cook for about 4 minutes and 30 seconds or until you begin to see the water level get very close to matching the rice. This happens because the rice soaks the water, and the water evaporates a bit.
Lower the heat to low and simmering, put the lid on the pot, and cook for 10 minutes.
Turn off the stove, and allow it to rest for 5 minutes covered. (Please excuse my ill-fitting lid.)
Uncover the pot. Here's what it should look like fully cooked.
Use a rice paddle or a fork to fluff up the rice, and serve immediately.
Note: the nutritional values is based on the 1 cup of rice serving. IMPORTANT: Do not scale this recipe up or down using the recipe card's serving size scaling feature. The amount of water needed to cook the rice does not scale proportionally. Use the ingredient ratios to cook either 1 or 2 cups of rice. In other words, do not scale this up for 3, 4, 5 cups of rice, etc since the results will not turn out right.