Bring the water to a roaring boil. Then drop the heat to low. Cover it. Set a timer for 18 minutes. That’s it. Don’t poke it. Don’t stir it. Absol—do not—lift the lid.
After 18 minutes, turn off the heat. Let it sit, covered, for five more minutes. This is the “steam rest.” It’s like a spa day for your rice. No towels needed.
Fluff it with a fork. Not a spoon. A fork breaks clumps, not grains. Now you have perfect rice. High-five yourself.
