Combine the rice with a few cups of cool water in a bowl. Swirl the rice in the water with your fingers to remove the excess starch. Drain, then rinse once more, and drain again.

In a pot large enough to hold the amount of rice you're cooking, bring the water to a boil. A two-quart pot is sufficient unless you're using more than two cups of rice.

Stir in the rice and kosher salt. Bring back to a boil, reduce the heat to a simmer, and cover with a lid. Cook for 20 minutes (depending on the type of rice and the package instructions). Resist the urge to remove the lid or stir your rice before it's done.

Remove the rice from the heat and while still covered with the lid, allow the rice to rest for 10 minutes before fluffing with a fork.

Before serving, fluff rice with a fork to break up the grains. Store cooked rice in the fridge for several days.