To achieve the best results with rice, use one part grain to two parts water (the majority of types of rice) or one part grain to three parts water (for Thai fragrant rice, Basmati rice, long-grain rice, etc.). Bring the water to the boil, then reduce the heat, cover and cook until tender. If the rice gets overcooked and turns into a sticky mess, pour off the surplus cooking water immediately, put the rice in a sieve and rinse with ice-cold water. Then you can add further ingredients such as mushrooms, finely chopped onions or chives to flavour it and fry it in a little butter.