Summarize the following:
Add the rice to a large bowl and cover it with fresh water. Soak the rice for about 30 minutes. Then, transfer the rice to a sieve to strain the water. Wash the rice under fresh running water for a minute. Soaking and washing rice removes dirt and excess starch, so your rice will be fluffy and not sticky. Pour 2 cups (470 ml) or water into a medium saucepan. Put on a lid and bring the water to a boil over medium heat. Depending on the type of rice you're making, you may need to adjust the rice to water ratio. Per cup of rice (195 g), use the following water quantities:  Use 2 cups (470 ml) of water for long-grain white rice, medium- or short-grain brown rice, and wild rice. Use 1¾ cups of water (411 ml) for long-grain brown rice or jasmine rice. Use 1½ cups of water (353 ml) for medium-grain white rice or basmati rice. Use 1¼ cups of water (294 ml) for short-grain white rice. When the water is boiling, remove the lid from the pot. Stir in the remaining ingredients. Bring the water back to a gentle simmer over medium heat. Once the water is simmering again, put the lid on and turn the heat down to low. Continue cooking for 18 to 30 minutes, depending on the type of rice.  White rice varieties will take around 18 minutes to cook. Brown rice varieties will need closer to 30 minutes. Don’t stir the rice or remove the lid until it’s time to check for doneness. The rice is done when it’s firm but tender and not crunchy. When the rice is cooked, remove it from the heat. Leave the lid on and set the pot aside to rest for at least five minutes. This will help to steam the rice, give it a chance to absorb leftover moisture, and make it tender. You can leave the rice to steam for up to 30 minutes. Fluffing the rice means stirring it with a spoon or rice spatula. This lets excess moisture escape and helps to make the rice plump. After stirring, let the rice sit for another two minutes before serving. Serve the rice as a side dish, add to soups, or add your favorite spices and vegetables to make a complete meal. Store leftovers in an airtight container in the fridge for up to five days.
Soak and rinse the rice before cooking. Boil the water. Simmer the rice, salt, and oil. Let the rice rest when it’s done. Fluff with a fork before serving.