To start, rinse the parboiled rice in a fine mesh strainer until the water runs clear—as many times as necessary. This step helps to remove any dirt or debris that may have accumulated on the grains and also removes the starch that will result in mushy rice.

Stovetop Version: Next, place the rinsed rice in a pot (preferably non stick) with a tight fitting lid with 1 cup of cold water and 1/2 tsp salt for each cup of rice. Stir to combine. Place the pot on the smaller burner on your stove, bring the pot to a boil over high heat. When the grains begin to appear at the top, about 5-10 mins, reduce the heat to a low simmer. Cover tightly and cook for about 15-20 minutes or until the water is absorbed and the rice is tender but still very firm. Remove the cover, fluff with a fork and return the cover to the pot. Allow it to sit for 10 minutes with the lid on.

Rice cooker version: Place rinsed rice in a rice cooker along with the water and salt. Press to cook. Once complete, remove cover and allow it to cool.

Instant Pot version: Place rinsed rice in the instant pot along with the water and salt. Select rice(usually 12 mins default), cover and allow it to cool.

You can pour the cooked rice onto a large sheet pan, spreading it evenly to allow it to cool more quickly.

Once cool, place it in a resealable bag or glass container in the fridge if you prefer to use day old rice for fried rice.

Enjoy in your favorite fried rice.