Bring the water and the salt to a rapid boil in a medium pot or a sauce pan.
Meanwhile, put the rice in a fine colander and wash it under cold running water until the water runs clear. Another way is to soak it in cold water for a few minutes, then drain and soak it again, until the water is not white anymore.
Stir the rice into the boiling water. Bring the water with rice to a boil, then reduce the heat to a simmer. Cover with a lid, wrapped in a clean kitchen towel (to absorb the water drops). Don’t lift the lid while the rice is cooking, so the steam won’t escape! After 12 minutes, take off the lid. If there is no more water in the pan and the rice is soft (but not too soft), it is done. Otherwise, put the lid back on and cook for another 2–3 minutes.
Let the rice rest with the lid on for at least 5 minutes before you serve it.
Add the herbs to the rice and mix with a fork. Correct seasoning if needed and serve with the soup.