Ingredients

• 2 cups Japanese rice or Calrose medium-grain white rice (14 ounces)
• 2 cups water
• 1/2 teaspoon (or more) salt
• 1 tablespoon very thinly sliced fresh cilantro leaves
• 1 tablespoon very thinly sliced fresh basil leaves
• 1 tablespoon very thinly sliced fresh mint leaves

Instructions

1. Place rice in medium bowl. Add enough cold water to cover and stir. Drain. Repeat until water drained from rice is clear, 3 or 4 more times. Bring 2 cups water to boil in heavy medium saucepan. Stir in rice and 1/2 teaspoon salt. Cover; reduce heat to low and simmer until rice is tender and water is absorbed, 18 to 20 minutes. Mix in herbs and season with additional salt, if desired.