Choose a pan with a narrow base and tall sides. Pour in 1 to 2 cups/180 to 360 grams rice (figure on ¼ to ½ cup/45 to 90 grams per person). Fill the pot with cold water, stirring the rice with your hand. When the pot is full, dump out most of the water and repeat.
Fill the pot with water to roughly 1½ inches/4 centimeters above the rice line. Put the pan over high heat. Stir the rice well, then bring it to a boil and continue to boil till the water is at the rice’s level and holes (“fish eyes”) appear in the rice. Turn the heat to low and cover the pan. After 10 minutes, turn off the heat completely.
Serve when you wish, fluffing the rice with a fork before serving.