1. Place 2 cups rice in a 2-qt. saucepan; cover with cold water by about 2 inches. Using your fingers, swirl rice around until the water becomes cloudy. Drain the starchy water from the rice, using your hand to catch any escaping grains. Repeat twice more or until water runs clear.

2. Add 2½ cups water; bring rice to a rolling boil and cook for 15 seconds. Immediately reduce heat to the lowest setting and cover the pot. Set a timer for 15 minutes and don’t open the lid. Remove from the heat and let sit, covered, for 10 minutes so rice can continue to steam.

3. Uncover and fluff with a fork.