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Place the rice in a fine-mesh strainer and rinse under cold running water, stirring gently with your hand, until the water runs nearly clear — about 2 minutes. Drain well.
Transfer the rinsed rice to a medium saucepan and add the cold water. If using kombu, lay it on top of the rice. Bring to a boil over medium-high heat, then immediately reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes without lifting the lid.
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