Wash rice. Place in sauce pot. Add water up to the last knuckle of your middle finger with fingers resting flat on the rice. Cover pot tightly with tin foil. Put on high burner. When the rice comes to a full boil, let it go for 1 minute, then reduce to low and put a heat diversifier under the pot. Cook 40 minutes. Perfect sticky rice every time. Use Kokuho or similar rice.
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I bet your classmates have never had
natto gohan.
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