There are sooo many recipes for cooking rice. The technology depends on its variety, and on the dish itself (sushi, risotto, pilaf, porridge, etc.), but the preparation of rice is always about the same for me.:
Rice is always washed until the water is clear.
Since this cereal rapidly absorbs water, then you need to wash it in high-quality water (definitely not from the tap) and you need a lot of water.
If good water is not enough. Then 1-2 times wash the rice with it, then rinse in the water that is available. The taste of the dish directly depends on the taste of water
The water temperature should be at room temperature. Cold and hot water mercilessly destroy the seeds.
Wash in a colander in any case can not, for the same reason – the rice is damaged. And you need a large enough container, hand, raking rice from the bottom up.
If the rice is soaked, the cooking time and the amount of water used is significantly reduced, unlike the original recipe.