1-First Step: Rinse the rice. Place 1 cup white rice in a fine-mesh strainer. Run under cold water for 1-2 minutes until the water runs clear. This removes excess starch and prevents gumminess. Shake off extra water and set aside.

2-Second Step: Boil the water. In a medium saucepan, combine 2 cups water and a pinch of salt. Bring to a rolling boil over high heat, about 3-5 minutes. Watch closely to avoid overflow.

3-Third Step: Add rice and simmer. Stir in the rinsed rice. Once boiling again, reduce heat to low. Cover tightly with the lid. Simmer without peeking for 18-20 minutes. The absorption method lets the rice soak up all the liquid.

4-Fourth Step: Rest off heat. Turn off the burner. Leave covered for 10 minutes. This steaming step finishes cooking and fluffs the grains.

5-Fifth Step: Fluff and serve. Remove lid. Gently fluff with a fork. Taste for doneness; grains should be tender and separate. Serve hot as a base for stir-fries or curries.