Wash rice in coarse strainer; hold directly under running cold water.
Allow 2 qts. of boiling water and 1 tbsp salt for each cup of rice.
When the water is boiling rapidly, sprinkle in the rice slowly so that the water does not stop boiling.
Continue rapid cooking until rice is tender, lifting the rice occasionally with a fork so that it does not stick to bottom of pan.
When tender, drain rice in a colander.
Dry the rice in a warm oven.
Stir the rice once or twice with a fork so that all the steam may escape.