Place the rice in a bowl with plenty of water and stir with your hand until the water is cloudy. Discard the water and repeat 3-5 times, or until the water is clear. Drain the rice thoroughly.
Boiling the rice
Add the rice and measured water to your saucepan and put the lid on. Bring the pan to a boil, then immediately turn the heat down to low and simmer for 15 minutes. (Keep the lid on the saucepan at all times). The crucial thing is to simmer your rice with a gentle, steady, light bubbling for 15 minutes.
Steaming the Rice
Remove the saucepan from the heat (the lid stays on) and set it aside for a further 15 minutes so the residual steam completes the cooking.
Serving the rice
Remove the saucepan's lid (yes, you're finally allowed to take it off!) and gently fluff the rice with a soft utensil - for example, a traditional wooden rice paddle, or a silicone spatula. If you want to mould it, like in the photo, lightly grease a bowl and gently press the rice into it before turning out on a plate.
You can readily scale this recipe up or down to change the serving number. The crucial thing, whatever the amount you're cooking, is to simmer your rice with a gentle, steady, light bubbling for 15 minutes.