Measure

Cup of Yum
1. Measure the rice, level it off in your measuring cup, and measure the water. I use the classic 1-part rice to 2-part water ratio.
2. Rinsing is optional and some people prefer it because it removes some of the starch from the rice. For optimal results, rinse the rice under cold water and subtract 1 tablespoon of water per cup of rice. You can skip this step and when the rice is done cooking and you've fluffed it, remove the lid and let some of the excess moisture evaporate (this is what I personally do).

Cook the rice

1. Put the rice, water, and salt, in a pot. Use one that has a tight-fitting lid. Bring it to a boil, uncovered. Give it a stir, reduce the heat to the lowest setting, and cover. Cook the rice for about 18 minutes. The package says 20, but the recipe technically begins to soften when the water starts to get hot, so I recommend a couple of minutes less.

Remove from heat

1. After 18 minutes, turn off the heat and move the pot to another burner—one that isn't hot. Let it rest for a couple of minutes before fluffing it with a fork. Keep it uncovered, after fluffing, for a couple of minutes before serving so any excess steam can evaporate.