White Rice

½ cup canola oil
4 cups long grain white rice
Water or broth to cover the rice (about 5 cups)
3 tablespoons salt



Heat the oil in a Dutch oven, over medium-high heat. Add the rice and salt, stirring to coat the rice with oil. When the rice starts to appear opaque and chalky, add enough cold water to cover the rice by the width of two fingers (about one inch). Bring to a rapid boil, and boil—without stirring!—until the water level reaches the level of the rice.
Stir the rice once and reduce the heat to low. Cover the pot and cook until the rice is tender and all the liquid is absorbed, 20 minutes. Stir the rice gently from bottom to top to fluff it up and serve. Makes 8 servings