Mix your rice, broth/water and salt (and any other seasonings you add) in a pot.
Bring it to a boil. About 4-5 minutes.
Cover and reduce to a low simmer for 25 minutes if cooking long grain rice and about 30-35 minutes for short grain.
Turn off the heat and let it sit for 5 more minutes.
Fluff with a fork and serve!
Instant Pot Method
Combine everything in the Instant Pot.
Lock lid and move the valve to seal.
If you have a rice setting, simply press that.
If not, cook on manual high pressure for 5 minutes for white rice, 10 minutes for brown rice and about 15 for a wild rice.
Once done, allow the pressure to release naturally for about 10 minutes then you can move the vent to the release position.
Slow Cooker Method
Add everything to the slow cooker.
Cook on low for about 2 hours, start checking at about 1 1/2 hours. Rice prefers a lower setting so cooking on high won't yield the best result.
Keep check and testing to get the perfect end result.
You can sub water but it won't be as flavorful.
On the stove, for brown rice I found using 2 cups liquid was best, and for white rice I found using 1 1/2 cups liquid was best. Check towards the end and add more if needed.
In the Instant Pot, for brown rice I found using slightly over 1 cup liquid was best, and for white rice I found using 1 cup only worked. You can always drain it at the end so erring on the side of more will make sure it doesn't burn.
In a slow cooker, long grain rice is the best option since short grain rice gets really sticky. If you want to try short grain, make sure to add about 1/2 cup more water. Start checking towards the end and add more if needed.
This makes 3-4 cups rice, depending on what kind you use. Serving size is 3/4 - 1 cup.