Source: Genius Recipes Egg poaching method: The Kitchn via Julia Child Notes: I have been using a blended rice mix that I find at my Korean market. I've also just been boiling it pasta-style with a tablespoon of kosher salt until it's al dente — it takes about 45 minutes. One cup of dried rice yields about 4 cups of cooked. Notes from the Genius Recipes cookbook: Use leftover cooked rice if you have it. Here are some tips if you're cooking the rice fresh, to make sure it isn't too soggy: When the cook time is done, leave the rice undisturbed in the pot (uncovered) for 5 minutes. Spread the rice on a tray (or two) to dry out. While you prep the rest of the ingredients, put it by an open window or a fan, or pop the tray in the fridge or freezer if you have room. Jaden Hair at Steamy Kitchen also recommends starting with ¼ to ⅓ less water when cooking the rice.