Take a good-sized stew-pan or saucepan that has a tight-fitting lid.

Put a cloth over the saucepan, after first pouring in, say, a pint of water; push down the cloth, keeping it tight, so as to make a well, but do not let the cloth reach the water; wash the rice as before, and put on the lid tight.

Of course, with the cloth the lid will fit very tight indeed.

Now put the saucepan on the fire and make the water boil continuously.

By these means you steam the rice till it is tender and lose none of the nourishment.