In a fine mesh sieve, rinse and drain 1½ cups long-grain white rice. In a large saucepan, stir together the rice, ½ teaspoon kosher salt and 2¼ cups water. Bring to boil over medium-high, then reduce to low.

Immediately cover and cook until the rice is tender, about 15 minutes. Remove the pan from the heat and let stand, covered, for 10 minutes. Using a fork, fluff the grains. Makes 4 cups.

In a fine mesh sieve, rinse and drain 1½ cups basmati rice. In a large saucepan, stir together the rice, ½ teaspoon kosher salt and 2¼ cups water. Bring to a boil over medium-high, then reduce to low.

Immediately cover and cook until the rice is tender, 15 to 17 minutes. Remove the pan from the heat and let stand, covered, for 10 minutes. Using a fork, fluff the grains. Makes 4 cups.

In a fine mesh sieve, rinse and drain 1½ cups jasmine rice. In a large saucepan, stir together the rice, ½ teaspoon kosher salt (optional) and 2 cups water. Bring to a boil over medium-high, then reduce to low.

Immediately cover and cook until the rice is tender, 15 to 17 minutes. Remove the pan from the heat and let stand, covered, for 10 minutes. Using a fork, fluff the grains. Makes 4 cups.

In a fine mesh sieve, rinse and drain 1½ cups long-grain brown rice, brown basmati rice or brown jasmine rice. In a large saucepan, bring 3 quarts water to a boil.

Stir in the rice and 2¼ teaspoons kosher salt (optional if using jasmine rice), then return to a boil. Cook until the rice is tender but with a slight chew, about 25 minutes.

Drain in a fine mesh strainer, then return the rice to the pan. Immediately cover and let stand for 10 minutes. Using a fork, fluff the grains. Makes 4 cups.