For people who live in rice-growing countries, and especially for those who eat rice three times a day by choice, the best rice of all is plain boiled rice. If you proceed to cook it further in the oven, as you will do if you are influenced by foreign recipes (including many in this book), then for these purists you are overcooking it. The recipe that follows is worthy in its own right of inclusion here, but it is respectfully dedicated to the purists, for here the boiled rice is served in