Rinse rice under cold water until the water runs mostly clear (optional, for less surface starch).
Add rice to a pot and add water (typical ratio: 1 cup rice to 2 cups water for white rice).
Add a pinch of salt (optional).
Bring to a boil over medium-high heat.
Reduce heat to low and cover with a tight-fitting lid.
Simmer until water is absorbed (typically 15–20 minutes for white rice; 40–50 minutes for brown rice).
Turn off heat and let it rest, covered, for 5–10 minutes.
Fluff with a fork and serve.
For brown rice: use about 1 cup brown rice to 2.5 cups water; simmer 35–55 minutes; rest 10 minutes.
For jasmine rice: use about 1 cup rice to 1.5–1.75 cups water; simmer 12–18 minutes; rest 5–10 minutes.
For basmati rice: use about 1 cup rice to 1.75–2 cups water; simmer 12–18 minutes; rest 5–10 minutes.
For firmer rice: reduce water slightly.
For softer rice: increase water slightly.