Long-grain Rice

1. Put the rinsed rice and water into a heavy-bottomed saucepan and bring to the boil over a medium heat. Give the rice a stir with a pair of chopsticks to loosen the grains sticking to the bottom. Let simmer for about 5 minutes, or until most of the water has been absorbed. You’ll see little ‘craters’ in the rice.
2. Cover, and turn the heat down to very low. Cook for 10–15 more minutes. Turn the heat off and let the rice sit for another 10 minutes, covered, so it finishes steaming in the residual heat of the pot.
3. Remove the lid and fluff with chopsticks, taking the time to breathe in the wonderful fragrance of steamed rice. Cover again for another 5 minutes, or until you are ready to serve; it will stay warm for a good half hour.