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1. Rinse the rice by pouring it into a heavy 2-quart saucepan, adding enough cold water to cover it completely and giving the rice a thorough stir.
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2. Drain the rice, add the 1¾ cups of fresh cold water and bring the rice to a boil over high heat. If you have any reason to think the rice you are using is old-and, therefore, very dry-add another ¼ cup of water.
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3. Boil for 2 to 3 minutes, or until craterlike holes appear in the surface of the rice. Then cover the pan tightly, reduce the heat to low and cook for 20 minutes. Turn off the heat but do not uncover the pan.
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4. Let the rice rest for 10 minutes. Now remove the cover and fluff the rice with chopsticks or a fork. Serve the rice at once while it is still hot.
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5. If the rice must wait, keep it in a covered heatproof serving bowl in a preheated 250° oven. To reheat any leftover rice, place it in a colander and set the colander into 1 inch of water boiling in a large pot.
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6. Cover the pot and steam for 5 to 10 minutes-depending on how much rice you have.
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