Place the rice in a bowl. Rinse under cold water 2–3 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Soak the rice in water for 15–20 minutes. Drain before cooking.
If using a saucepan:Combine rice and 2 cups of water in a saucepan.Add salt if using.Bring to a boil, then reduce heat to low.Cover and simmer for 10–12 minutes until the water is absorbed.Turn off the heat and let it rest, covered, for 5 minutes.If using a pressure cooker:Add rice and 2 cups of water to the cooker.Close the lid and cook for 2 whistles on medium heat.Let the pressure release naturally. Gently fluff the rice with a fork. Serve hot with dal, curry, or yoghurt.