1. Bring a pot of water to a boil, just as one would for pasta, add the rice, and salt, to taste. 2. Simmer, stirring occasionally, until al dente. 3. After the first 10 or 15 minutes of cooking, taste often, because rice cooked in lots of water takes less time to cook, than rice steamed in a pot. 4. Drain when done and rinse if desired. 5. Put the rice onto a sheet pan in a somewhat thin layer, use two sheets, if making a lot, and place into a preheated 275 degree oven, for 10 or 15 minutes, or until dried well, and heated through, stir lightly once or twice, if practical. ---------------------------------------------------------------------------
Ingredients
