In a large heavy-based pot rinse and drain the rice and water. Bring to a boil. For the first few minutes, skim off any froth that rises to the surface.

Leave the cover slightly open – I rest a pair of wooden chopsticks on the rim of the pot to keep the lid ajar. When it comes to a boil, turn the heat down to a gently-rolling simmer for an hour and a half, stirring occasionally.

If the mixture starts to look too thick, add a bit more boiling water as you go. It should look like, well, porridge. Stir in the salt. Serve hot with any fresh garnishes.