In a saucepan, combine 1 cup of long-grain rice with 2 cups of water and 1 teaspoon of salt. Bring the mixture to a quick boil, ensuring thorough stirring. Once boiling, tightly cover the saucepan with a lid. Reduce the heat to a gentle simmer and allow the rice to cook for approximately 14 to 15 minutes. Once cooked, remove the saucepan from the heat. Prior to serving, gently fluff the rice grains apart using a fork, taking care to separate them without the need for draining. For a drier texture, keep the rice covered for an additional 5 to 10 minutes after cooking. This will result in tender, yet dry and distinct grains.