The object is to get the grains loose and distinct and served dry although well cooked. Wash a cupful of rice in three waters; put in on to boil in four cups of water and shut up with a lid. Never stir it. When done, or in half an hour, drain off the water; wash it in cold water, pour into a colander to drain, put back into the saucepan with a little salt shaken about in it and let get hot again without more boiling; serve dry.