Put the rice in a sieve over your saucepan, fill with cold water, swish around and pour off. Repeat once or twice until the water runs mostly clear, then finish with a final rinse under the tap and transfer to your pot.
Add an inch of cold water to the pot and put on a high heat.
Boil the kettle. Once the base of the pot is hot, pour boiling water over the rice until it's generously covered.
Place a wooden spoon across the top of the pan. Once it comes to the boil, reduce to a medium heat and set a timer for 10 minutes.
Drain through a sieve and run immediately under cold water to cool. Set the sieve back over the pot to drain while you prepare your freezer trays.
Spoon into 1 cup silicone tray cavities, add a teaspoon of water to each portion and freeze.
To reheat, microwave straight from frozen for 2-3 minutes, stirring halfway through.
