|Rice||1 Cup (16 tbs)|
|Water||3 Quart (Or More)|
Wash the rice; drop it into the salted boiling water; and boil rapidly, uncovered, for fifteen or twenty minutes, or until the kernels are soft when pressed between the thumb and finger.
Place in a colander (saving the water for soup) and pour boiling water over the rice to remove the loose starch and separate the grains.
Drain and place in the oven with the door open for a few minutes, to allow the cereal to dry out.
The grains should be separate and distinct