Make this rice salad a day ahead so the flavours can infuse
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For perfectly cooked rice, cover with enough cold water to come a fingertip above the rice. Add salt if you want, then bring to the boil. Stir to break up any clumps, then simmer on a low heat for 10 mins or until channels form in the rice and all the water has been absorbed. Turn off the heat, cover and leave to steam for 10 mins. Fluff with a fork to serve.