In a large bowl or pot, cover the rice with water and mix gently by hand. Drain off the cloudy, starchy water. Repeat this process twice more until the water is clear. Pour the rice through a sieve and rinse once more, then add the drained rice to a pot.

Add the water to the rice and heat on full heat until boiling. As soon as the water starts to boil, reduce the heat to the lowest possible available, cover with a lid and cook for 12 minutes.

After 12 minutes, switch off the heat and leave the rice covered for a further 10 minutes.

Gently fluff up the rice with a fork and pour into a serving bowl to serve alongside your favourite Chinese or Thai stir-fry dishes. If the rice is intended for later use as fried rice, pour the cooked rice on to a plate and cool quickly before covering and placing in the fridge for 24 hours.