Placid I used to be but sussed it. About 80g per person. Boil the kettle then pour in about an inch and half of the boiling water in a pan on a high heat with a splash of oil. Bung the rice in. You need the rice covered by maybe half an inch of water, big stir, should be bubbling hot. Lid on and turn down to an absolute minimum and leave for about 12-15 minutes barely simmering. After this time, check it, it should be fine. Then the key is to turn off the heat and put the lid back on for five minutes before fluffing up and stirring. If you've put a bit too much water in at the start you may need a couple more minutes on a minimum heat again then let it rest for five with the lid on.
Report back in a week and show your workings.
