The short answer
Rinse the rice until the water runs nearly clear, soak for 30 minutes, then cook with about 1.5 cups of water per cup of rice on low heat, covered, for 12 to 15 minutes. Do not stir, and let it rest 5 minutes before fluffing with a fork.
Step by step
- Rinse 3 to 4 times. Cloudy water is surface starch, the main cause of sticky rice.
- Soak 30 minutes so the grain absorbs water evenly and lengthens.
- Drain well. Bring measured water to a boil with salt and a few drops of oil or ghee.
- Add the rice, bring back to a boil, then cover tightly and turn to the lowest heat.
- Cook 12 to 15 minutes without lifting the lid or stirring.
- Turn off the heat, rest 5 minutes, fluff gently with a fork.
Absorption vs boil-and-drain
Absorption (measured water) keeps more aroma and suits plain chawal and pulao. Boil-and-drain (lots of water, drained when nearly done) gives you more control and is the standard for biryani.