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Bring the water to a boil and pour in the rice (no need to rinse). Give it a stir so that the rice is covered by the water, put a lid on the pan and cook for 20 minutes on the lowest heat on your smallest burner - if using gas. Go for a low-medium temperature for induction.
After 20 minutes, turn off the heat and remove the lid. Fluff the rice with a fork. Note: the rice will stay hot for a good 30 minutes (with no impact to the texture/flavour) if the lid is left on the pan.