Rinse the rice and drain the water. Repeat the process one more time and drain the rice over a sieve or strainer. 

Add the rice, water, and salt to a saucepan. Cover the pan with the lid. 

Heat the pan over high heat and bring the water to boil. This should take about 7 minutes and you’ll see a lot of steam coming out the sides of the saucepan.

Reduce heat to low. I have a gas range and usually move my saucepan to the smaller range. Cook the rice for another 40 minutes. All the water should be absorbed by then.

Turn off the heat and let the rice sit for another 10 minutes, covered. Remove the lid and use a fork to fluff up the rice. 

Add the rice, water, and salt to the Instant Pot. 

Fasten the lid and press the “MANUAL” button. Leave the pressure on high but decrease the timer to 20 minutes. 

Once the timer goes off, let the rice sit in the Instant Pot in the “KEEP WARM” setting for 15 minutes. Manually release any residual steam before removing the lid. 

Fluff up the rice and serve. 

Coat the bottom of the slow cooker with cooking spray. This prevents the rice from sticking to the bottom of the pot. It is particularly an issue if your slow cooker pot is made of ceramic, like mine. You can also rub a thin layer of oil in the pot. 

Add the rice, water, and salt into the slow cooker. Cover the pot with the lid.

Cook on high for 2.5 hours. After 2 hours of cooking, check the rice. Most of the water should be absorbed by now. Uncover the lid and give the rice a good stir. This ensures that the rice on the top is fully cooked and the rice at the bottom doesn’t turn too gummy. Cover the lid again and cook for another 30 minutes.