Measure 1 cup (200 grams) of rice and rinse it thoroughly under running water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
Soak the rinsed rice in water for 20-30 minutes to ensure even cooking and fluffiness.
Drain the soaked rice and set it aside.
In a deep saucepan, bring 2 cups (500 ml) of water to a rolling boil. Add a pinch of salt for taste (optional).
Add the drained rice to the boiling water, and give it a gentle stir.
Reduce the heat to low, cover the saucepan with a tight-fitting lid, and let the rice cook for 15-20 minutes. Avoid lifting the lid or stirring the rice during this time.
After 15-20 minutes, turn off the heat and let the rice sit for 5 minutes with the lid still on.
Remove the lid and gently fluff the steamed rice with a fork. Serve hot.