In a 3 to 4 quart heavy saucepan bring water with salt to a boil. Add rice and cook, stirring, until water return to a boil. Reduce heat to low and simmer until surface of rice is covered with steam holes, 8 to 10 minutes. Cover pan and cook rice until it is tender and all water is absorbed, about 15 minutes more. Remove pan from heat and let stand, undisturbed, 5 minutes. Fluff rice with a fork. Rice may be made 3 days ahead and cooled completely before being chilled, covered. Reheat rice in a lightly oiled colander set over a saucepan of boiling water and covered. Makes about 9 cups.
Recipe courtesy of Gourmet Magazine