Fill a large pot with the 3 quarts of water and bring to a boil. While the water is coming to a boil, line a baking sheet with parchment paper and set aside.

When the water is boiling, add the salt and rice and cook uncovered for 22-25 minutes (or until the rice is tender), stirring occasionally. Drain in a fine-mesh strainer and spread evenly over the prepared baking sheet (this step isn’t necessary if you’re eating the rice right away and you feel like you got all the water out, but for things like salads and stir-fries, you’ll definitely want to spread the rice on a baking sheet). Drizzle with the citrus juice or vinegar and toss to combine. Let sit for a few minutes for water to drain completely and then transfer to a serving dish to serve or cover and store in the refrigerator for later use in recipes.