1) This is the most important part: wash the rice! Place the rice in a large bowl and fill with fresh, room temperature water. Swirl your hand through the water and the rice. The water will go cloudy: that's all the starch that we're trying to remove in order to have individual grains of rice, not the sticky kind that's popular in Chinese and Japanese cuisine (according to traditional Indian wisdom, this also makes the rice easier to digest because so much of the starch has been removed). Once you've swirled your hand around for a minute or so, pour off the water, taking care not to lose any rice. Repeat this washing process until the water runs clear. Usually, this takes three or four changes of water.
2) Fill up the bowl one more time and let the rice soak for 30 minutes.
3) At the end of 30 minutes, drain the rice. Fill a medium saucepan with 415ml water, add a pinch of salt and bring to a boil.
4) Add the rice, stir and wait until the water comes back to a full boil. When it does, turn the heat down as low as it can go and then cover. Cook for 15 minutes.
5) At the end of 15 minutes, cut the heat. Let the rice sit for 5 minutes. Fluff with a fork; you should see that every grain of rice has grown a little longer and is separate from its brothers and sisters. Well done!