Wash the rice 2–3 times as explained earlier.

Transfer to a clean, deep pot.

Add 3 cups of water and salt if using.

Cook on high heat until it begins to boil vigorously.

Reduce to medium-low, cover, and cook for 25–30 minutes. Brown rice takes longer due to the bran layer.

Once the water is mostly absorbed and the grains are tender, switch off the flame.

Let it sit covered for 10 minutes so the steam finishes the cooking and makes it fluffier.