1. Bring 2 quarts (1.9 L) of water to a full rolling boil in a large saucepan (at least 4-quart / 3.8 L capacity). Add 1 tablespoon (18 g) salt.
2. Pick over the rice, removing any debris or discolored grains. Add the rice slowly to the boiling salted water in a thin, steady stream so the water does not stop boiling — this technique (maintaining the boil) keeps the grains separate and ensures even cooking from the start.
3. Boil uncovered over medium-high heat for 25 to 35 minutes, until the grains are fully tender. Test doneness by pressing a kernel between your fingers — it should offer no hard center — or by tasting: the grain should be uniformly soft with no chalky core. Note: older, long-stored rice absorbs more water and may require the longer end of this range; freshly milled rice may be done closer to 20 minutes.
4. Drain the cooked rice through a coarse-mesh strainer (approximately 9-inch / 23 cm diameter). Immediately pour 1 quart (0.95 L) of hot water over the rice in the strainer to rinse away excess surface starch; the rice should look glossy and separate.
5. Return the drained rice to the same large saucepan. Cover tightly and place over the lowest possible heat — or, if your stove has a warming zone, move the pot there — for 5 to 10 minutes, until the surface of the grains appears dry and matte and the kernels are visibly distinct from one another.
6. When stirring the rice at any stage, use a fork rather than a spoon to avoid breaking the kernels. Serve immediately.
Your family has recipes like this too.
The handwritten cards, the dishes only grandma remembers — save them before they fade. Free to start.