Steamed rice (korean bab)

1. Pour the rice into a cooking pot. Fill the pot nearly to the brim with cold water, then pour the water out. The rice will remain at the bottom of the pot. Repeat this process 4 or 5 times, or until the water seems quite clear.
2. Rinsing the rice in this manner eliminates any excess starch.
3. Cover the rice with 2 cups water and let it stand for 30 minutes.
4. Bring to a boil, reduce the heat and steam for 20 minutes or until dry. Generally speaking, if americans are to be served, use ½ cup uncooked rice for each person.