Measure the rice into a cup and level the top.
Rinse the rice in a fine mesh sieve thoroughly in cold water until the water is clear.
Pour the rice into a pan over a low heat.
Add double the amount of cold water, sprinkle with the salt and then bring it to a boil uncovered.
Using a wooden spoon stir the rice in the pan to evenly distribute it, but don’t over stir.
Cover with a lid and cook on a low heat, for 18 minutes, then turn the heat off.
Remove the pan from the heat. Allow the rice to rest in the pot for about 5 minutes, without opening the lid, to absorb all the liquid and steam.
Fluff the rice with a fork to separate the grains, and serve.