Rice 

After many years of cooking rice in a pot (Rinse the rice, cover with water to one finger above the rice, bring to boil and once little volcanoes form on the surface, cover and keep on very low heat for 20 or more minutes without removing the lid), I have now learned to achieve perfect rice every time with total ease.  No burned bottom of the pot, no need for a rice cooker.

Soak rice, then rinse and cook in abundant fresh water.

After 15 to 20 minutes pour the rice into a steamer, collecting the hot water below.

With the steamer above the retrieved hot water, simmer for 1 hour, gently stirring the rice occasionally.