|Raw white rice||1 Cup (16 tbs)|
|Boiling water||2 1⁄2 Quart|
Pick over the rice, then wash it by placing in a strainer and holding under running cold water.
Add salt to the boiling water.
When boiling rapidly, add the rice gradually so as not to stop the boiling.
Cover and boil 15-20 min., or until a rice kernel pressed between the tips of 2 fingers feels tender.
Drain into a colander or sieve; then let boiling water run through the rice to separate the kernels.
Now support the sieve or colander over a kettle containing boiling water, making sure that the rice does not touch the water.
Cover and let steam 5-10 min., or until each kernel is distinct and fluffy.
Or place rice in a shallow baking pan and place in a slow oven of 275°F for 10-15 min., stirring occasionally with a fork.
Serve as desired.