There are as many ways to cook rice as there are stars in the sky (well maybe not that many!). Here’s one that works well for us. Yields about 4 cups cooked rice.
1 cup long-grain white rice
Unsalted butter or olive oil (optional)
Kosher salt (optional)
Rinse the rice in a few changes of cold water. Drain well in a strainer or fine-meshed colander. Have a clean dish towel nearby.
In a medium, heavy-bottomed pot (about 3 quarts) with a tight-fitting lid, combine 1-3/4 cups water, the rice, and a bit of butter or oil and salt, if you like. Bring to a boil.
As soon as the water is boiling, lower the heat to a simmer and cover. Cook on low until the water is completely absorbed and the rice is tender, about 12 minutes. Remove the pot from the heat. Lift off the lid and wrap the towel around the lid. Put the lid back on the pot and let it sit, for 5 to 30 minutes. Remove the lid, fluff the rice gently, and serve.