Fill a roomy saucepan with water, bring to the boil and tip
in a heaped teaspoon of salt – the water will bubble furiously.
Pour in the rice, stir once and return to the boil, then turn
the heat down a little so that the water is boiling steadily, but
Boil uncovered, without stirring (this makes for sticky
rice) for 10 minutes. Lift some out
with a slotted spoon and nibble a grain or two. If they’re too
crunchy, cook for another minute and taste again. They should
be tender but with a little bite.
Drain the rice into a large sieve and rinse by pouring over a
kettle of very hot water. Leave to drain well, then tip into a
warm serving dish. Serve the rice as it is, or fork through a little butter and parsley to jazz it up.