1. Put the rice in a large bowl (or the cooking pot) and fill to within an inch of the rim with water. Gently rub handfuls of rice between your fingers until the water is milky. Pour off the water through a large fine-mesh sieve. Repeat until the water is nearly clear. (Many Savannah cooks let the rice soak a few minutes.) Drain thoroughly.
2. Put the rice and 2 cups of cold water in a heavy-bottomed pot. Add a healthy pinch of salt. Stir once to make sure the salt is dissolved. Bring to a boil over medium-high heat. Stir once to make sure that the rice is not sticking to the pot, and reduce the heat to low. Set the lid askew on top of the pot and simmer 12 to 14 minutes, or until the water is almost completely absorbed. Also clear, dry steam holes should form on the surface.
3. Gently fold the top rice under with a fork. Close the lid tightly and heat a minute to build up steam, then turn off the heat. Move the pot to a warm spot. (If using an electric range, leave the pot on the turned-off burner; or set the pot in a larger pot of hot water.) Let stand for 12 minutes--longer won't hurt it. Fluff the rice with a fork, and turn it out onto a serving bowl.
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