Place the uncooked rice in a fine mesh strainer or bowl and rinse it thoroughly under cold running water. Swirl the rice with your hand until the water runs clear. This removes excess starch and prevents the rice from becoming overly sticky.

Measure 1 cup of rinsed rice and transfer it to a medium saucepan or pot. Add 1 1/2 to 2 cups water, depending on your rice variety and desired texture (use less water for firmer rice, more for softer rice).

Set the pot with rice and water on the stove over medium-high heat. Leave the lid off and allow the water to come to a boil. Once boiling, you can see bubbles forming on the surface.

When the rice reaches a full boil, reduce the heat to low and cover the pot tightly with a lid. Let the rice simmer for the recommended time: white rice usually takes 15-20 minutes, while brown rice takes 40-45 minutes. During this time, avoid lifting the lid so the steam stays trapped for proper cooking.

After the cooking time is done, turn off the heat and leave the pot covered for another 10 minutes. This allows the steam to finish cooking the rice and makes it fluffy. I think this resting step is the secret to perfect rice—don’t skip it!

After the rice has rested, remove the lid and gently fluff it with a fork to separate the grains. Serve the rice as a side or as part of your favorite main dish.