Bring the water and salt to a rapid boil in a medium pot or saucepan.
Meanwhile, place the rice in a fine-mesh colander and rinse under cold running water until the water runs clear. Alternatively, soak it in cold water for a few minutes, drain, and soak again until the water is no longer cloudy.
Stir the rice into the boiling water and bring back to a boil, then reduce the heat to a simmer. Cover with a lid wrapped in a clean kitchen towel — this absorbs the condensation and keeps the rice from getting watery. Don't lift the lid while the rice is cooking, or the steam will escape. After 12 minutes, check: if the water has been absorbed and the rice is tender but not mushy, it's done. If not, replace the lid and cook for another 2–3 minutes.
Remove from the heat and let the rice rest, lid on, for at least 5 minutes.
Fluff with a fork, adjust seasoning, and serve.