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Place 1 cup (200 g) of rice into a bowl and fill it with cold water. Use your hand to swirl it around and then pour the rice into a fine mesh strainer so the water drains. Return the rice to the bowl and add fresh water. Keep rinsing until the water that's draining runs clear. This will remove excess starch from the rice so it doesn't clump or stick together as it cooks. Use any type of rice, such as basmati rice, sushi rice, brown rice, or long-grain rice. Pour 1 3⁄4 cups (410 ml) of water into a pot and cover it with a lid. Heat the water over high until it boils. Then add 1 to 2 pinches of sea salt and the rinsed rice. until it's soft. Put the lid on the pot and turn the burner down to low so the water bubbles very gently. Simmer the rice until it's tender and the grains are soft. Begin checking the rice after 18 minutes. The amount of time it takes will depend on the type of rice you're making. For example, wild rice will take 25 to 30 minutes to cook although short-grain rice will cook much faster. Get out a rimmed baking sheet and transfer the hot rice onto it. Use a spoon or spatula to spread the rice so it's in an even layer. The rice will dry faster and more evenly on a baking sheet than in a bowl. Preheat the oven and put the baking sheet of rice into it once it's hot. Cook the rice at this low temperature for 2 hours to remove all of the moisture from the rice grains. Once the rice is dry, remove it from the oven and turn off the heat.  The rice should be completely dry and hard once it's ready to fry. If you prefer a more hands-off method, spread the rice on a dehydrator tray. Place the rice in the dehydrator and dry the rice for at least 8 hours or overnight.
Rinse your choice of rice. Bring the water to a boil and add the rice with the salt. Cook the rice Spread the cooked rice on a baking sheet. Dry the rice in a 250 °F (121 °C) oven for 2 hours.