Soft fluffy rice depends less on luck than on a few small details: the right water amount, gentle heat, and enough resting time after cooking.
Once you understand the method, rice becomes easier to repeat without turning sticky, dry, or mushy.
Rinsing removes excess surface starch, which helps the grains separate after cooking. Place the rice in a bowl, cover with cold water, stir gently, then drain. Repeat 2 or 3 times until the water looks clearer.
Add the rice, water, salt, and optional oil to a saucepan. Bring to a gentle boil, then lower the heat immediately and cover with a tight lid.
Cook for about 12 to 15 minutes, depending on the rice. Avoid stirring during cooking, because this can break the grains and release more starch.
When the water has been absorbed, turn off the heat and leave the pan covered for 10 minutes. This resting time finishes the texture and makes the rice softer without becoming wet.
Fluff with a fork just before serving. If the rice seems too firm, add 1 or 2 tablespoons of hot water, cover again, and let it rest for a few more minutes.
For soft fluffy rice, rinse excess starch, measure the water carefully, cook gently with the lid on, and always let the rice rest before fluffing.