The variant of rice consumed at my house is called Lachkari Kolam. It is the closest in terms of taste to the rice we consumed at Hyderabad which is where my parents grew up.
First, the rice is rinsed with water, twice.
Then, it is left to soak for 10 minutes.
It is then placed on the gas and salt is added to it.
The excess water is then drained to get rid of the starch.
It is then left to simmer for five minutes to get rid of the remaining water before the gas is turned off.
