I don’t bother to wash the rice before cooking it. Cover the grains with about 2 cm/1 inch cold water, and add a pinch of sea salt. Bring to the boil, then cover and simmer for 5-6 minutes. Bite into a grain and if not quite done, simmer for 2 more minutes. Drain the rice in a colander and rinse with hot water. Transfer the rice - still in the colander - to a warm oven (160°C/325°F/Gas mark 3) for 8-10 minutes to dry out. Stir the rice and turn out into a serving dish.