Wash the rice in a sieve 3-4 times with fresh water until the water runs clear. Then add 1 1/2 times the amount of water, bring to a boil over high heat, turn down to the lowest possible heat and simmer for 10 minutes. Then turn off the heat and let the rice stand covered for another 30 minutes.
The rice is not salted, as it is not only used as a side dish, but also to neutralize the often very hot spices.
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