To Boil Rice

In a large stewpan, pour in 4 quarts of water and bring it to a boil.

Wash the rice in a basin of cold water, draining and rubbing it with your hands.

Pick out any yellow grains or bits of black, and wash the rice four times.

Just before boiling, pour fresh cold water over the rice.

Once the water is boiling, add the rice and stir with a spoon.

Add ¼ teaspoon of salt to help the scum rise, and skim it occasionally.

Boil the rice for 15 to 20 minutes.

To test if the rice is done, press a grain between your thumb and finger; it should mash easily.

Drain the rice in a colander.

Rinse the rice under cold water for 1-2 seconds to separate the grains.

Transfer the drained rice to a clean, dry stewpan at the side of the fire.

Cover the stewpan partially with a lid and stir occasionally to prevent sticking.

Once the rice is dry, carefully serve it on a hot dish.