Pour the boiling-hot broth over the rice, and increase the temperature to medium. Boil, stirring often, until almost all the liquid has evaporated.
Cover with a tight-fitting lid and reduce heat. Simmer for 15 minutes, stir the rice, moving the rice from the bottom to the top, and cover again for another 10 minutes. By then, the rice should be cooked through but with separate grains.