Place the rice in a medium bowl.
Half-fill the bowl with water and wash the grains by gently sifting and rubbing the rice with your fingers. Do this at least 4 times.
Now add enough water to the bowl just to cover the rice and let the rice soak in the water for 15 minutes. (You can skip the step if you are in a hurry, but add 4 cups of water when boiling).
Rinse and strain the rice through a rice or fine strainer under running water.
Transfer the rice to a medium pot and add 3¾-cups of water.
Stir the rice and bring the uncovered rice to a boil on medium heat. It takes about 15-20 minutes.
Once it comes to a rolling boil, lower the heat to low, stir gently, and cover the rice with a tight lid.
Let it simmer on low for about 15 minutes. Try not to uncover the rice and stir at this stage, as it will allow the steam to escape, making the rice drier.
Turn off the heat and let sit undisturbed for 5-7 minutes. Remove the lid and fluff the rice with a fork by gently lifting the rice up all around the pot, and-breaking up any clumps.
Transfer to a serving bowl or dish when ready to serve.
Plain boiled rice tastes good with any dal and any curried-style meats or vegetables. You can serve it as a meal with the usual array of pickles, raitas, papads, and chutneys.