Rice preparation has many styles, depending on one's culture or usage. This method, perfected by Lucinda Scala Quinn, is fast and reliable, a great method for the everyday cook. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Source: Mad Hungry, September 2010
Yield Makes 2 quarts
2 cups favorite long-grain white rice
1 1/2 teaspoons coarse salt
3 cups water
Place the rice and salt in a medium saucepan. Add the water and briefly stir just to distribute evenly. Don't over-stir or you will release the starches and have gummy rice.
Bring to a rolling boil over high heat. Reduce the heat to the lowest possible temperature and cover the pot. Let the rice steam for at least 20 minutes, until it has absorbed all the water. It'll be fine if left a little longer, but avoid burning the bottom of the pan. Let the rice sit, covered, off the heat until ready to serve (up to 30 minutes). Fluff with a fork and serve.