400 g Thai perfumed rice
600 ml Water
1 teaspoon Salt

Wash the rice several times and drain, when the washing water is clear, the rice is as clean as it can possibly be. In large families, rice needs washing with both hands but cooking for a nuclear family does not require more than the rubbing of rice between the fingers. Put the rice and water in a saucepan, add the salt and bring quickly to the boil. Reduce the heat immediately and cover. Allow to simmer for as long necessary – 30 minutes is about right. The rice should be taken off the heat and allowed to rest for about 10 minutes before serving. The result should be a rather moist, slightly sticky boiled rice that people east of the Ganges prefer.