Open Pan (or excess water) is where rice is cooked in lots of water just like potatoes or pasta, then drained in a colander. Bring a large pan of water to the boil. Add 1/2 to 1 teaspoon of salt (optional). When boiling, tip in 250g/300ml (for 4 servings) of rice. Return the water to the boil then stir well. Lower the heat to a fast simmer and cook according to the variety. Drain in a colander and allow to stand for 5 minutes before fluffing with a fork and adding a little butter or oil (optional).