This method of making rice is, from the perspective of every other approach I have ever heard of, extremely weird. But it is pleasantly uncomplicated and the results are delicious. The texture is reminiscent of risotto, but lighter, less soupy, and much less starchy. This is because much of the starch in the rice is leeched away, which may seem appalling as you watch it happen -- all that foodstuff disappearing into the water! -- but leaves the grains with a lovely open texture that sucks up your sauce like a sponge. A small amount of a rich sauce is therefore ideal: small because you don't want it to get soggy and rich because it will incorporate with the rice and make it wonderfully creamy.
FOR THE TOPPING
juice of one lemon
1 egg, lightly beaten
1 bunch spinach, cooked with just the water that clings to the leaves after washing, drained and chopped coarsely
About 2 oz. romano cheese, coarsely grated
a small lump of butter
salt
pepper
Get your spinach and cheese ready, and beat the egg and lemon together in a small bowl. The egg will be cooked by the heat of the rice, as in spaghetti carbonara, so if you have a salmonella problem in your area, this method is not for you. If you find eggs repulsive, it is also not for you. However, you can substitute two tablespoons of heavy cream (stirred in separately from the lemon, so it doesn't curdle) with good results.
BOILING THE RICE
Bring a good big pot of water, salted as you would for pasta, to the boil. Pour your rice (1 cup for two people) into the water in a nice, steady stream and give it a stir. When the water has returned to the boil, lower the heat to a simmer and cook the rice for 15 to 18 minutes. Start checking at the early end, because you definitely don't want to overcook it -- as soon as it is cooked all the way through, it's ready.
PUTTING IT TOGETHER
Put the spinach at the bottom of your colander, and drain the rice over it, reheating the spinach. When water stops running from the strainer, return the rice and spinach to the cooking pot. Stir in the remaining ingredients: first the egg and lemon mixture (or, if you are avoiding eggs, first cream, then lemon), next the cheese, and finally the butter. Add salt and pepper to taste.