Perfectly cooked rice

How to cook rice without it being mushy / pudding-like

Preparation steps

The measure is 1 cup. If you need less rice take a smaller glass and vice versa. Add a glass of rice to the sherpa. Both rice and sherpa can be of any kind. I have round rice, but with an oblong grain it looks even nicer. Pour water into the sherpa and stir by hand, then strain. Repeat. Pour a glass of cold water (the same glass), cover the sherpa and place on a heated stove. For me, the temperature goes from 6 (strongest) to 1 and I turn it on to 3. There should be very no temperature. Leave for exactly 15 minutes. Remove from the stove and leave covered for another 15 minutes, then open the sherpa. So it is prepared for a total of 30 minutes, the lid must not be lifted and it must not be mixed. No grain will stick to the sherpa. Spices are added later.

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