Wash the rice twice in cold water to remove impurities and drain through a strainer.
Add the rice to a large saucepan and cover with cold water until the water reaches about 1/2-inch above the rice. Add a little salt, to taste, and bring the rice and the water to a boil over medium heat. Reduce the heat to low, stir the rice then cover with a tight lid and cook until all the water has been absorbed. The rice normally takes about 15 minutes to cook and should be light and fluffy when cooked. Transfer to a serving bowl and serve.
After 4 minutes on low heat, I like to remove the pan from the heat and allow it to cook in its own steam.
Recipe courtesy of Robert Irvine