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1
Use jasmine or other long grain rice. Do not use this method for sticky rice, par-boiled rice, etc.
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2
Take any quantity of uncooked rice desired (about 1/2 cup per person is good) and place in the pot. Rinse the rice 2 or 3 times with cold water, until the water runs clear. You can also do this in a strainer.
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3
Using your index finger, place your finger on top of the drained rice and fill with water up to your first knuckle. Remember to place your finger on TOP of the rice level, not at the bottom of the pan.
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4
Place on stove uncovered and bring to a rolling boil. Once the rice has come to a boil, give it a quick stir and then cover immediately and reduce the heat to a very low simmer. Cook over a low simmer for exactly 10 minutes. DO NOT REMOVE THE LID!
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5
After 10 minutes, turn off heat. DO NOT REMOVE LID! Let sit covered for 20 minutes.
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6
After the 20 minutes of rest time is up, remove lid and fluff with a fork (use a fork so as not to smoosh the grains). This releases steam and prevents the rice from getting soggy. Let steam escape for a couple of minutes, and then the lid can be put back on to keep warm, or you can serve.
