When I was a university student, I taught a lot of my friends how to cook simple things. I made pasta for my roommates and taught them how to make it themselves. One roommate was getting the hang of things, and would assist me. He went to start rice, and made the rather fair assumption that it'd be just like making pasta, so he salted the water a similar amount. When the water had cooked off, it was some very salty rice we had.

I do not salt my rice either. I like the difference in salt/spice/sweet between the curry or sauce and the starchiness of the rice. When I salt the rice it tastes so uniform it may as well be blended together.

I rarely put salt in my rice, but sometimes when i make it in the pressure cooker (instant pot) Ill add butter, garlic and salt in small amounts to the rice.

Sometimes ill cook the rice in broth rather than water as well.

When I do add salt though, i use really coarse Himalayan rock salt (also note, this salt does not have iodine, FYI.

Salting can help season the rice internally