*You may substitute chicken, beef, or vegetable broth. If using non-low-sodium broth, omit salt.

In a medium-size (1 1/2 quart) heavy saucepan, combine 2 1/4 cups water or broth with rice and salt. Bring to a boil, stirring well. Cover, then cook on medium-low for 25 minutes. Check the rice for tenderness and continue cooking 5 minutes, covered, if necessary. Remove from the heat and let set 5 minutes. Fluff with a fork.