|Long grain rice||1 Pound (450 Gram Or 2 Cup)|
|Cold water||1 1⁄4 Pint (750 Milliliter Or 3 Cup)|
|Salt||2 1⁄2 Milliliter (1/2 Teaspoon)|
1. Rinse the rice in several changes of cold water until the water stays clear.
2. Put the rice in a heavy-based saucepan or flameproof casserole and add the water and salt. Bring the rice to a vigorous boil, uncovered, over a high heat.
3. Stir and reduce the heat to low. Cover and simmer for up to 20 minutes, or until all the water has been absorbed. Remove from the heat and leave to stand for 10 minutes.
4. Remove the lid and stir the rice gently with chopsticks or a fork to fluff up and separate the grains.