with the rice, and add a good pinch of sea salt.
3 bring to a boil, then reduce the heat to low. make sure the liquid stops boiling and has reduced to a bare simmer, then cover the pot and cook for 45 minutes. try not to uncover the pot to check the rice during cooking.
4 at the end of the cooking time, lift the lid and check to see if all the water has been absorbed; a little water on the very bottom is fine, but if there’s more than a tablespoon, drain off the excess. if the rice is still crunchy, add a little more water and continue cooking; 