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Put the rice in a fine sieve and rinse under cold running water, stirring by hand, until the water runs mostly clear.
Drain well, then tip the rice into a medium saucepan. Add 300 ml cold water and ¼ tsp salt. Stir gently to combine.
Place over a medium–high heat and bring to the boil. Immediately reduce to the lowest heat and cover with a tight-fitting lid.
Gently simmer, without lifting the lid, for 15 minutes.
Remove from the heat and leave, still covered, for 10 minutes.
Uncover and fluff the rice with a fork. Serve while hot.