Place rice in a fine-mesh strainer and rinse under cold water, swishing with your hand, until the water runs mostly clear to remove excess starch.

Add the rinsed rice to a medium saucepan with measured water. Stir in salt and butter or oil if using.

Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer gently for 18–20 minutes (about 15–18 minutes for jasmine/basmati). Do not lift the lid.

Remove from heat and let the rice rest, covered, for 5 minutes to finish steaming.

Uncover and fluff gently with a fork, separating the grains. Serve warm.

Storage/Reheat: Cool completely; refrigerate in an airtight container up to 4 days. Reheat with a splash of water, covered, in the microwave or on the stovetop until hot.