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 not vigorously.
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.
chop the chestnutmushrooms
into smallish chunks and fry in
olive oil in a large frying pan over a
high heat for 4 minutes until golden. Stir in
garlic and fry for
Drain and rinse the rice and
toss it into the mushrooms with the parsley, chives
and lemonzest. Try a little and add salt if necessary. The zingy, fresh flavours go really well with grilled fish.