| 1 |
Pick through the rice to remove grit and particles. |
| 2 |
Boil the water. It is not necessary to salt it. |
| 3 |
While it is heating up, rinse the rice briskly with fresh cold water until most of the starch is washed out. Run hot tap water through the rice at the final rinse. This minimizes the temperature reduction of the boiling water when you put the rice into it. |
| 4 |
It takes 8-10 minutes from the start. Stir frequently. |
| 5 |
After about 6 minutes, taste a few grains. As soon as the center is not longer brittle, but still has a good al dente bite to it, strain off the water. It should seem slightly undercooked. |
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