Place all ingredients in a pot, cover and bring to a boil. Reduce flame to low and simmer for 1 hour. Remove from pot and spread the rice out evenly, in a large bowl, to cool. Fluff several times with a spoon. When room temperature, it is ready to be used in making sushi or rice balls.
The rice can be pressure cooked instead of boiling to make a stickier rice. If pressure cooking use 1 1/2 cups of water for each cup of rice and pressure cook for 45 to 50 minutes.
3g fat (10% calories from fat),