Indian rice is prepared using a lot of water, straining the rice and then cooking it on a slow flame. The rice has to first be sorted to see that it does not contain too much husk and then washed several times. It is washed by keeping it in a container, filling it with water and straining away the water. The process is repeated till the water does not turn milky white any more. The rice has to be kept aside submerged in water (otherwise it breaks) for thirty minutes. Now heat water, equivalent to five times the amount of rice set aside, in a large utensil with a tablespoon of salt till it reaches boiling point. Add the rice and wait for a couple of minutes. Strain the water away. Now let the rice cook on a low flame till nice and soft.