Rapid Boiling Method

Many rices, from arborio to parboiled types, cook well in plenty of water, just like pasta. Bring a large saucepan of water to the boil. Sprinkle in the rice and boil, uncovered, keeping an eye on it so it does not stick or overcook. Drain the rice in a sieve (if you’re using jasmine or Japanese rice, rinse it with a little tepid water to prevent further cooking).