This is great rice to go with Indian food, and is notable for its long, tender, separate grains and lack of stickiness.
Measure one cup of the rice.
The first step is getting rid of the surface starch, and that means washing the rice. Put it in a large bowl and fill with fresh, room temperature water.
Swish your hand through the water and the rice until the water is cloudy with starch.
Once you’ve swished your hand around for a minute or so, pour off the water.
Repeat this rinsing process until the water runs clear, about four times.
Fill up the bowl one more time and let the rice soak for 30 minutes.
Drain the rice.
Fill a medium saucepan with 1 3/4 cups water, add a pinch of salt, and bring to a boil.
Add the rice, stir, and wait until the water comes back to a full boil. When it does, turn the heat down as low as it can go, and then cover. Cook for 15 minutes.
At the end of 15 minutes, cut the heat. Let the rice sit for 5 minutes.
Fluff with a fork.
This recipe is originally from the Food Network.