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The amazing thing about rice is that there are dozens of different ways of cooking it.

Living near a large Bengali community in London, UK, I've learned some. The one I use (for Basmati) is as follows:

- wash the starch out of the rice in running cold water until the water's clear

- soak rice in a bowl of cold water for 30 minutes

- bring lots of salted water to a boil then add the rice and cover with a lid

- before it starts boiling again, reduce heat to simmer

- taste grains for doneness. It should only take five minutes

- transfer rice to sieve/colander in warm water to stop the cooking and leave for two minutes

- drain thoroughly and fluff with a fork

There are lots of right and wrong ways with rice. I find this one produces evenly cooked, non-sticky grains. It may not be as good with long grain but works well with Basmati. Good luck!
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