Wash rice qucik to prevent breakage.
Put water into a bowl with the rice and swish it around to wash it. Dump the water out and refill with fresh water. Repeat this process 4 to 5 times until the smell of bran is gone and the water is relatively clear.
Let your rice soak for 30 minutes.
Add fresh water so the rice is completely immersed. It's OK if the water is little cloudy! Rice grains that have turned completely white are fully soaked.
Your cook time may vary depending on what you are cooking it in.
Each cooking method will vary slightly. Rice cooked in a clay pot might take longer, while rice cooked on the stove might be done sooner. As a rule of thumb, cook time is usually 20 to 30 minutes.
Allow the rice to rest for 10 minutes after cooking.
After turning off the heat, remove the pot from the heat source and let your rice rest for 10 minutes. Don't open the lid! Mix the rice after this resting period so the remaining water is absorbed. Serve while still warm.
Storage: Temperature and humidity control is important for rice storage. Always transfer rice to a closed container and store in a cool and dark place. A refrigerated vegetable drawer is recommended.