|Louisiana/Siam rice||8 Ounce|
|Water||6 Cup (96 tbs)|
Turn the rice into a large bowl and cover it well with cold water.
Rub the rice between the thumb and fingers to remove loose starch.
Drain off the water and repeat this treatment several times.
Place the bowl of rice under the cold water tap and let the water trickle on to it until overflowing and clear.
Turn the drained rice into a large saucepan and add cold water to come to a depth of an inch above it.
Cover and do not remove the lid during the cooking.
Place over a high heat.
After 3-4 minutes, lower the heat a little and lower it again after a further 3-4 minutes.
Allow another 20 minutes at this low heat.
With a fork, loosen the rice at the sides to allow steam to escape.
Transfer to a heated serving dish.