Instructions: Cook the rice, salt, and oil together over medium-high heat. At first the rice will turn slightly translucent as it absorbs the oil. Continue cooking until it turns fully opaque (brown rice will lighten slightly), about 10 minutes-at this point, the outer layer of starch will have cooked and crystalized, so that the grains wont stick together. Now add the boiling water (careful, it will sputter a great deal at first), cover, turn heat very low, and cook for 15 minutes (white rice) or 45 minutes (brown rice). Do not lift the lid until that time. Taste a few grains for doneness after that time, but not before, and never stir; take off heat when almost cooked to your liking, and let sit, covered, for another 8 minutes.

It is especially important that you not disturb the rice once youve turned the heat down.

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