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1
This is the most important part: Wash the rice!
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2
Place the rice in a large bowl and fill with fresh, room temperature water.
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3
Swirl your hand through the water and the rice; the water will go cloudy.
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4
That's all the starch that we're trying to remove in order to have individual grains of rice, not the sticky kind that's popular in Chinese and Japanese cuisine.
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(According to traditional Indian wisdom, this also makes the rice easier to digest because so much of the starch has been removed).
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Once you've swirled your hand around for a minute or so, pour off the water, taking care not to lose any rice.
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7
Repeat this washing process until the water runs clear.
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8
Usually, this takes 3 or 4 changes of water.
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9
Fill up the bowl 1 more time and let the rice soak for 30 minutes.
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10
At the end of 30 minutes, drain the rice.
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11
Fill a medium saucepan with 1 3/4 cups water, add a pinch of salt, and bring to a boil.
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12
Add the rice, stir, and wait until the water comes back to a full boil.
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13
When it does, turn the heat down as low as it can go, and then cover.
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14
Cook for 15 minutes.
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15
At the end of 15 minutes, cut the heat.
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16
Let the rice sit for 5 minutes.
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17
Fluff with a fork; you should see that every grain of rice has grown a little longer and is separate from its brothers and sisters.
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18
Well done!
