Do I need a specific pot to cook Japanese-style rice?
So, I've been rather curious lately as to what I'll be needing in order to prepare/cook some Japanese-style rice. I wanted to say sushi rice, but I believe it's prepared a bit differently—or rather, it contains a different set of ingredients (depending).
Anyway, I have a regular medium-sized pot that comes with a very flimsy metallic lid. There's almost no weight to it. Out of curiosity, I tried out a method/tutorial I found online. This person used a similar pot, but the lid was glass. I initially boiled the rice, later covering it up to let it steam, and had to stop after about 2-3 min due to the bubbles forming from the pot. I prepared everything to a T and didn't really get to eat it as I couldn't even cook it.
So, from my understanding, there's like a minimum wait time when boiling, and then you pretty much just leave the lid on for a certain amount of time for it to cook.
While I could just as easily purchase a rice-cooker, I'd like to master this method first.
Am I doing something wrong or is there typically a specific pot you'd need to use in order to do this?
Thanks in advance!
EDIT:
Link to resource. It's not the exact one I viewed before, but the setup is the same and the process as well as the tools used is very similar. Coincidentally, I also used Nishiki short-grained rice when I did mine.
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In my experience, rice can be cooked in any pot. I cook quite a lot of Japanese style dishes, and as far as I can tell the rice is cooked in the same way as any other.
For myself, I've done it in good "induction-able" steel pots, as well as huge (navy galley) aluminium pots, and a couple of low-quality stainless steel things too. They're all fine.
Normally, as soon as the pot is at/near boiling, turn the heat down to a low setting and leave it in the pot until it's ready. Then take it off the heat, but leave it covered (don't peek) for another five minutes.
Generally, once you've added the water, you put the lid on. You only start the timer when it's boiled and you turn it down, though. That's probably why a glass lid is better, so you can see the boiling. It's not critical to the process, though.
Rice can be made in any pot, like Carmi said. The only thing I would add is that once the rice comes to a boil bring it down to simmer and leave the lid ajar so that it doesn't spill over. And then once the rice has absorbed most of the water you can close the lid and let it sit there on low heat.
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