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The following method should solve your rice troubles, but given time you will instinctively know when to turn off the heat, how long to leave the lid on, and so on. I like to wash and soak the rice first, as it shortens the cooking time by a few minutes and also helps to produce perfectly cooked, unbroken grains. However, you can omit this procedure if you prefer.

Serves 4–8, depending on appetite

480g/1 lb long grain white rice

600ml/1 pint water

To wash the rice, place it in a saucepan, fill the pan with water, then swirl the rice around a bit to release the starch. Carefully pour most of the water away, leaving the rice in the pan. Repeat twice, then cover the rice with water again and leave to soak for a minimum of 15 minutes.

Drain the rice in a sieve, then return it to the pan and add the 600ml/l pint of water. Bring to the boil, stirring once. Let the rice simmer, uncovered, for about 10 minutes, until all the water has been absorbed, then cover the pan with a well-fitting lid – put foil between the lid and the pan if it is loose. You do not want the vapour to escape. Turn the heat down very low and continue to cook for 5–7 minutes. Turn off the heat and leave the rice for a further 5 minutes, without removing the lid. Fork the rice to loosen the grains and it is ready to eat.