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and drain 1 cup (175 g) of short-grain rice. Measure out 1 cup (175 g) of short-grain rice into a bowl and fill it with enough water to cover it completely. Stir the rice around with your hands, then drain it through a fine mesh strainer. Repeat the process until the water you drain away is clear and not cloudy anymore. Rinsing rice removes all the starch from the outside and makes it less sticky. When the water runs clear, it means you have washed away all the starch. Set the pot with the rice and milk on a burner on the stovetop. Turn the burner’s heat to medium-high, then bring the mixture to a boil, stirring frequently. Turn the heat down to low so the mixture is just simmering. Put a lid on the pot to cover it. Make sure that the rice and milk are simmering gently while covered. If the mixture starts to boil, decrease the heat further so the milk doesn’t get absorbed too fast. Continue to let the rice and milk cook until it has thickened but there is still creamy liquid visible. Stir the pot after the first 10 minutes and after 18 minutes to mix the rice and milk together and check the consistency.
Rinse Bring the mixture to a boil over medium-high heat. Reduce the heat to low and cover the pot. Simmer the mixture over low heat for about 20-25 minutes, stirring twice.