-
Boil about 700 ml water in a thick
saucepan.
-
Add the rice and salt and bring it back to
the boil.
-
Let it boil for 1 minute or so and then
cover it with a well-fitting lid.
-
Take it off the heat and hold the lid
tightly on the saucepan.
-
Turn it over and drain it fairly dry.
-
Return to a very low heat and allow the
rice to cook for about 20 minutes.
-
After cooking, set it aside for 10 minutes
to complete the cooking.
-
When ready to serve, fluff it up with a
ladle or chopsticks, whichever you prefer.