Rinse the rice thoroughly in a fine-mesh sieve under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
Combine the rinsed rice, water (or broth), and salt in a medium saucepan.
Bring to a rolling boil over medium-high heat.
Once boiling, immediately reduce the heat to the lowest possible setting, cover the pot with a tight-fitting lid, and let it simmer for 40 minutes.
Do not lift the lid during this time!
After 40 minutes, turn off the heat and let the saucepan stand, still covered, for at least 10 more minutes. This allows the steam to finish cooking the grains perfectly.
Uncover the rice and fluff gently with a fork to separate the grains.
Serve immediately.
Don't Skip the Rest: Letting the rice steam off the heat for 10 minutes is the secret to fluffy, non-mushy grains. It's a crucial step!
