1. Combine 2 cups water, rice and salt in a medium saucepan. Bring to a boil and stir once. Cover, reduce heat to medium-low and simmer 40 minutes, until almost all water is absorbed. Let stand, covered, 5 minutes.
2. Cool 25 minutes. Divide rice evenly into 2 separate containers (11/2 cups each) with lids. Cover and refrigerate.