225 g Long grain rice, rinsed and drained
Pinch Salt

Put the rice into a heavy pan or clay pot. Add about 600 ml water to cover the rice by 2.5 cm. Add the salt, and then bring the water to the boil. Reduce, the heat, cover the pan and cook gently for about 20 minutes, or until all the water has been absorbed. Remove the pan from the heat and leave to steam, still covered, for a further 5-10 minutes. To serve, simply fluff up with a fork.