Make fluffy stovetop white rice every time using the 1-to-2 rice-to-water ratio and a covered low simmer.
Put 1 cup of long-grain white rice in a fine strainer and rinse under cold water, swirling, until the runoff turns from cloudy to clear. This washes off surface starch so the cooked grains stay separate instead of gummy.
Add the rinsed rice to a pot with 2 cups of water (a 1-to-2 ratio) and a pinch of salt. Bring it to a boil uncovered over medium-high heat. A pat of butter or a drizzle of oil is optional for flavor.
As soon as it boils, drop the heat to low, put on a tight-fitting lid, and simmer for 18 minutes. Resist lifting the lid — the trapped steam is what cooks the rice evenly. Don't stir, which makes it sticky.
Take the pot off the heat and let it sit, still covered, for 5 minutes so the grains finish absorbing and firm up. Then lift the lid and gently fluff with a fork to separate the grains before serving.