A rice cooker is handy if you cook rice (and other grains) regularly and if you've got the space to store it, but you don't actually need any special equipment or ingredients to cook up a pot of stunningly simple, tender, and fluffy rice. In fact all you really need is a cup of rice, a pot, and a stovetop. Here are the three best ways to cook long-grain white rice, brown rice, and aromatic rices — like jasmine and basmati — on the stovetop.

Many rice ratio rely on ratios for rice to water. I can cook pasta blindfolded, make grits with ease, and bake potatoes with the best of them. But cooking a pot of rice on the stovetop remained a mystery until I gave up juggling water to rice ratios and tried different techniques instead. A good pot of rice holds a mountain of fluffy, separate grains — no matter the type of rice.

These stovetop methods use different pot sizes and water boiling methods, for each make sure you have a nice, tight fitting lid. Try not to peek while the rice cooks — that will change the cook time and water absorption rate

Rice, like dried beans, is an agriculture product, meaning it comes from the field and processor with some dirt, debris, and in rice's case starch in the bag or box. Rinsing the rice is the first line of defense against gummy grains as it washes away loose, powdery starch that can stick to the grains upon cooking. Use a fine mess strainer to rinse your rice under cool running water, no matter the cooking method.

For long grain white rice: Standard, long-grain white rice is best suited for the simmer and steam method. Here the rice simmers in water until completely absorbed. Slide the pot off the heat to steam, and with a quick fluff of your fork the rice is ready.

For brown rice: Brown rice has a nutty flavor and delightful chew. It also has a tough reputation, often cooking up gummy or underdone. A fool-proof method is what this rice needs, and cooking brown rice like pasta fits the bill. Cooked in a big pot of boiling water, stir in the rice. Fish out a grain or two every so often and take a taste. Once the rice is tender and chewy, drain, return the rice to the pot, and steam.

For basmati or jasmine rice: When aromatic rice like basmati or jasmine are on the menu use the pilaf method. Toast the rice in butter then pour in boiling water. Cook until the water is gone, then steam off the heat for distinct grains of rice that perfume the kitchen and are full of toasty flavor. Not all rice varieties are the same, so there is no reason to cook them using the same method.