2 c  Uncooked long-grain rice
3 1/2 c  Water

PUT THE RICE INTO A LARGE BOWL and wash it in several changes of water
until the water runs clear. Drain the rice and put in a heavy pot with the
water and bring to a boil. Continue boiling until most of the surface
liquid has evaporated. This should take about 15 to 20 minutes. The surface
of the rice should have small indentations like a pitted crater. At this
point, cover the pot with a very tight-fitting lid, turn the heat as low as
possible and let the rice cook undisturbed for 15 to 20 minutes. There is
no need to fluff the rice before serving it.