On the Stovetop

1. Place the rice into a bowl of water. Swish the rice around in the water to loosen any unwanted particles. Drain it into a mesh sieve. Repeat the washing process a few more times. Drain and rinse the rice a final time.

2. Combine rice and water in a large saucepan on the stove. Add a few dashes of salt and an optional pat of butter or a drizzle olive oil. For white long-grain rice, add 1 3/4 cups water for every 1 cup of rice. Alternatively, if you are making brown rice, use 2 1/4 cups water per cup of rice.

3. Bring the rice and water to a boil over high heat. Reduce the heat to a low simmer and cover the saucepan with a tight-fitting lid. Do not stir the rice. Allow it to cook, covered, until the water is completely absorbed and the rice is tender, about 12 to 15 minutes for 1 cup of regular long-grain rice; about 35 minutes for brown rice. Use a kitchen timer to ensure you don't overcook the rice.

4. Remove the pot from the heat and let it sit, covered, for 5 to 30 minutes to allow the steam to distribute fully through the rice. Let brown rice steam for at least 10 minutes. Fluff the rice fully with a fork before serving.

In the Microwave

1. Combine water, rice (which can be rinsed), salt and butter or oil in a deep, microwave-safe baking dish. Cover tightly with a lid. Use the same ratio of rice and water as you would on the stovetop.

2. Place the baking dish into the microwave and set it for 5 minutes on "HIGH." Bring the water to a boil, and then reduce the power to "MEDIUM." Microwave for another 15 minutes for white rice and about 20 minutes for brown rice, or until all the water is fully absorbed.

3. Leave the rice in the microwave with the lid closed for at least 5 to 10 minutes, allowing the steam to distribute through the rice. Remove it from the microwave. Fluff the rice before serving, using a fork.