This rice is easy to cook, and very forgiving. It comes out dense, substantial, a bit stickier and heavier than long grain white rice. It stands up well with a mix of vegetables, beans and spices and is very versatile.
The only equipment you need is a medium size pot with a tightly fitting cover. It is best if the pot has a thick bottom to evenly spread the heat to keep the rice from scorching. If you have a pot with a thinner bottom, you can insert a flame tamer under the pot after it comes to a boil. If you do use a flame tamer, I suggest pre-heating it while the rice water is coming to a boil.
Note that as the amount of rice you cook increases, the proportion of water to rice decreases somewhat. The proportions I use here work well for 1-2 cups dry rice.
Put the rice and cold water in a pot, with about 1/4 tsp salt per cup of dry rice. Bring to a boil. If you are using a flame tamer, slip it under the pot. Reduce flame to low, cover tightly. Let cook for 25 minutes, then turn off the flame. If you have the time, let the rice sit another 5 minutes to improve the texture.