Cook fluffy rice on the stove, every time

For white long-grain rice (basmati, jasmine). Serves 2 to 3.

1. Measure 1 cup of rice. Rinse it in a sieve under cold water until the water runs mostly clear. This removes extra starch, which is what makes rice sticky.
2. Put the rice in a pot with 1 and 1/2 cups of water and a pinch of salt.
3. Bring it to a boil on high heat, uncovered.
4. As soon as it boils, turn the heat to the lowest setting, put the lid on, and set a timer for 12 minutes. Don't lift the lid.
5. Turn off the heat and leave it covered for 10 more minutes. The steam finishes the cooking.
6. Fluff with a fork and serve.

Brown rice: use 2 cups of water and cook for 40 minutes instead of 12.