For perfect steam-boiled rice, put your washed rice (the speediest method is to let the cold water tap jet through it in a sieve) into a saucepan and level, then pour in enough water to come about 2 cm above the rice. To gauge this, stick your forefinger in until it just touches the rice - the distance between the tip and the first joint of your finger is the correct measure. So, no rulers please. Bring to a bubble, salt it well, and allow to boil for 2 minutes, then turn down the heat to extremely low, cover and simmer for 8 minutes. Turn off the heat and leave, covered, for a further 10 minutes.