Measure your rice and rinse under cold water through a fine-mesh sieve until the water runs clear, about 1 minute. This removes surface starch and prevents gummy, clumpy rice. No sieve? Rinse in a bowl with several changes of cold water. Combine rinsed rice with cold water and a pinch of kosher salt in a medium saucepan — 1 cup rice to 1¼ cups cold water. Add a small pat of butter if desired. Use a pot with a tight-fitting lid.

Stir rice and water together in the saucepan, then place over high heat. Bring to a full boil, watching closely. The moment it boils, clamp the lid on and drop heat to the lowest setting. Do not lift the lid during cooking — escaping steam causes uneven, undercooked results. Cook undisturbed on low for 18 minutes (white rice) or 40–45 minutes (brown rice). At the 18-minute mark, turn off the heat and leave the lid on. Let the rice rest and finish in the trapped steam. Do not peek or stir during resting.

Turn off heat and keep the lid on. Let rice rest undisturbed for 10–15 minutes — this lets steam finish the grains evenly and redistributes moisture. Skipping it causes wet or mushy rice at the bottom. Remove lid and fluff with a fork using light, lifting strokes. Grains should look distinct with no standing water. If water is still pooling, replace lid and rest a few more minutes. Serve immediately or keep lid on to hold warmth.