A girl´s right to perfect white rice

I know I shouldn´t say bad things about my mother. She´s really a very good mother, all things considered, and has even managed to teach me to type, and to speak Italian, which are nice little bonus tracks.
So don´t judge her harshly when I say this.
She uses parboiled rice.
There, it´s out.
Parboiled rice sucks so much, I wonder there aren´t public demonstrations, and debates, and Decent Rice enforcement laws ( yep, still watching The West Wing 24/7, can you tell?)
Why anyone would voluntarily eat the stuff is beyond me. If you want rice, why not eat rice that tastes of rice? Why go for pebbly blandness? A mystery.

But anyway. I moved out, eventually, and struck out on my own, ricewise. I began to use the same method taught to me by same said mother 15 years before, but with good old Sos short grain rice, in the 2 parts water to 1 part rice ratio. My life improved

And then I saw in a Donna Hay book a different ratio, 1 part rice to 1.5 water. I tried it, and it took me 15 minutes to abandon my method of 15 years. The rice comes out much more separate and fluffy, perfect.
It´s the rice I make to go with Chinese food, or to go with pisto or beef stew.
I´m passing on the recipe, because I am full of evangelical zeal about this. Everyone´s entitled to good rice, regardless of their birth or upbringing.
P.s: te quiero mamá

Basic white rice
adapted from Donna Hay´s Modern classics

Take a pan with a glass lid, if possible.

Add a drizzle of olive oil. When hot, put your measure of rice, turn it a little for 30 seconds or so.
Add one and a half measures of water, and a pinch of salt. Turn heat up, and when it boils, inmediately turn the heat down to minimun.
When the rice makes those little chimney holes, turn the heat off, and leave to rest ten minutes more, without touching the lid.

If you don´t have a glass lid, give it ten minutes on low. Don´t peek, or the steam will escape.

For long grain rice, or basmati, use 1/1.