Cooking Rice the Mexican Way

I've made rice in so many ways--in a rice cooker, in a Charleston Rice pot, sauteed in butter or oil then cooked in the water added. I forget where I first learned about rinsing rice and was delighted with the difference/improvement. Now this method---soak for five minutes in hot water then rinse and cook in boiling water---is the best yet. The grains of rice remained separate, they were perfectly cooked and clean-up was a snap.