• Rinse rice in cool tap water, using your fingers to swirl the rice around to remove as much starch as possible. (You can do this in a fine mesh strainer or by placing the rice in a pot of water and pouring the starchy water off.) Drain well.

Cook Rice:

• Instant Pot - Rub the inside of the Instant Pot with oil. Combine rice, water, and salt (if using) in the bowl of an Instant Pot. Close and lock the lid. Turn the knob to “sealing”. Pressure cook on “High” for 3 minutes. Allow pressure to release naturally for 10 minutes and then manually release any remaining pressure. Once pressure has been released, remove the lid.

  Stovetop - Rub the inside of a heavy-bottomed saucepan with oil. Combine water and salt (if using) in the pan. Place over high heat. When the water begins to boil, stir in rice and immediately cover. Reduce heat to low and simmer rice, covered, until all of the water has been absorbed, ~20 minutes. Move pan off the heat and let it rest, covered, for 10 minutes. (Tip: If your stove is electric and the temperature does not come down quickly when going from high to low heat, use two burners and transfer the pot of rice to the cooler burner as soon as it starts to boil.)
• Fluff rice with a fork to gently break apart rice. Serve warm.