To Boil Rice

Bring 4 quarts of water to a boil in a large stewpan.

Wash the rice in cold water.

Drain the rice.

Rub the rice with your hands.

Remove any yellow grains and bits of black.

Wash the rice four times.

Pour fresh cold water over the rice just before boiling.

Add the rice to the boiling water.

Stir the rice with a spoon.

Add ¼ teaspoon of coarse sea salt to help remove scum.

Skim the scum occasionally while the rice boils for 15 to 20 minutes.

Test if the rice is done by pressing a grain between thumb and finger; it should mash easily.

Drain the rice in a colander.

Rinse the drained rice briefly under cold water to separate the grains.

Transfer the drained rice to a clean, dry stewpan over low heat.

Cover the stewpan partially.

Stir occasionally to prevent sticking.

Once the rice is dry, transfer it to a hot dish using a wooden spoon.