Rinse rice. Rinse the rice again after 40 minutes. I put it in a saucepan, fill it with water at room temperature (from the filter), I take water at the rate of 160 ml. rice * 1, 7 = 280 ml. I cover with a transparent lid with a steam vent. I turn on 2 burners (I have an electric stove, if one is gas, then one is enough): 1, on which I put rice, on the maximum fire, 2 – on the minimum fire. After the rice boils, I move it to the burner with a minimum fire until it absorbs all the water (this is due to the fact that the electric stove, after switching the temperature from maximum to minimum, will heat up too much for a long time and the rice will come out of the pan or burn, On a gas stove, turn the heat down to low.) You can’t open the lid, so we check it like this: holding the lid with our hand, we tilt the pan, I don’t check it anymore, I know from the time – it takes 10-12 minutes. After that, remove the rice from the stove and, without opening the lid, insist it for 15 minutes. When we removed the rice from the maximum heat, we put the rice dressing on this burner, it is necessary to heat it until the sugar and salt are completely dissolved. Then remove from fire.