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Now I usually use a rice steamer. Previously, I always cooked rice the way I learned ever in the Navy. Rice washing until the washing water is white, then plenty of water to a boil (with salt to taste) when the cooking now and then as `n grain flattening and if three white dots are visible then Drain and immediately rinse with cold water and then again immediately boiling water over it and then cover and so dry. This way seems a bit cumbersome but is not so bad ... and to make Nasi gives this `n amazing beautiful grain. Success !!

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