Drain the rice and put into a medium saucepan.
Pour in water so that it covers the rice by 1.5cm. Add a generous pinch of salt. Bring to the boil and then reduce the heat so that the water is simmering. Cover with a tight-fitting lid.
White rice will cook in 10-12 minutes. When ready to serve, fluff the rice with a fork to separate the grains.
Long-grain or basmati rice should be light and fluffy when perfectly cooked and this method guarantees that.