In a large stock pot (4 qt. or larger) combine the rice, water, and salt. Stir to combine. Bring to a boil over high heat.
Once boiling, stir to make sure no rice is stuck to the bottom of the pan. Reduce heat to low, cover and simmer on low for 30 minutes. After 30 minutes remove from the heat and let sit with the lid on for 10 more minutes, you want to keep the steam inside the pot.
Remove lid and fluff gently with a fork, serve immediately.
Notes
*This rice will keep for 4-5 days in an airtight container, just cool completely before storing. Or store in freezer safe bags for up to 4 months.