A tip for you and your readers:
If you want to make the tastiest white rice ever (and according to Nitza Villapol, this is the TRUE way of making white rice the Cuban way) do it like this:
ALWAYS use the proportion of 1 cup of dry rice to 1.5 cup of water.
Never rinse the rice if it's enriched and packaged. It's unnecessary and you will NEVER get the rice water to run completely clear completely... Anyway. Let's say you are making 2 cups of dry rice. Therefore, you need to measure 3 cups of water in a shallow flat-bottom pan (by shallow I mean with no steep high walls).
To the water add salt to taste, one large clove of garlic pressed, minced, sliced or however you like to cut it, but in very small pieces.
Add the juice of 1/2 lime (or lemon) to the water and let it come to a gentle boil.
Simmer for about 3 minutes. Add the dry rice and distribute evenly over the entire bottom of the pan making sure it's completely covered by the water.
Let it come to a boil again (about 1-2 minutes) and then reduce heat to a minimum ( my stove has 6 settings; at this point I turn it to setting number 2) and simmer on this very low heat, COVERED with a lid, for 10-15 minutes).
Uncover, fluff with a fork and check for tenderness. If it's still a little tough, add 1/8-1/4 cup of water and keep it on number 2 until the grain is tender (tender; not mushy or sticky).
At this point, sprinkle some extra virgin olive oil on top ( maybe 1-2 tablespoonfuls, depending on taste), fluff and serve.
You can eat this rice all by itself. It' so good!
(I use Mahatma Long Grain Jasmine Rice by personal choice, but you can use any rice that is long grain, so it won't get sticky and starchy). I have a really nice rice cooker but prefer to make my white rice the traditional way, just as I described it here. Hope you like it.
Thank you Pedro, I'll be trying it this way soon!