Hi Folks- Just chiming in with my training- the Methode du France, is simple and insures great plump firm rice each time-

and the wash has been washed several times before being packaged;

1. stir fry rice in hot oil on medium high heat in a heavy bottomed sauce pan, which has a tightly fitting lid; constantly moving to prevent burning rice, and to insure it's all fried evenly, until translucent white..

2. have boiled water ready, equal amount to amount of rice used plus 1tblspoon.

3. add salt when rice is finished frying, turn down heat

4. add hot water to rice to cover until water is just 1" above top of rice, more water is what will make rice sticky. Cover with tightly fitting lid

5. cook rice on low for approximatly 18-20 minutes covered, peeking increases the amount of water in the pot, so leave the lid closed.

6. test a grain of rice by pressing against the side of the pot for the proper level of doneness for your recipe. Fluff in a large bowl with a fork lightly, if desired, otherwise serve right from the pot. store leftovers in refrigerator this rice microwaves to warm well, when stored in the refrigerator, or frozen in a zipper bag or plastic microwave safe container. 1 minute per oz on high, fluff with a fork.

I cook 5 cups at a time, use what I need from the container and store it in my fridge for use durring the week, or freeze it for use later. Stores in the freezer for up to 1 month.