Combine the water and rice in the 4 Quart Stock Pot.

Cover and cook over medium heat until steam just begins to escape from under the lid, about 5 minutes.

Spin the lid to engage the vapor seal then immediately reduce the heat to low. Cook for 8 minutes.

Remove the pot from the heat and let rest for 30 minutes until the water is absorbed and the rice is tender. (The rice will stay hot off-heat for up to 1 hour.) Fluff with a fork before serving.