Start by rinsing your white rice in cold water. This process helps remove excess starch and prevents the rice from becoming gummy. I usually place the rice in a fine mesh strainer, running it under cold water until the water runs clear.

In a medium-sized saucepan, heat the vegetable oil over medium heat. This step is crucial for ensuring even cooking and adding flavor to the rice.

Once the oil is hot, consider adding the rinsed rice directly into the pan. Stir it around for a couple of minutes. Toasting the rice may enhance its nutty flavor and give it a subtle crunch.

Pour in your 2 cups of water, along with salt. If you chose to use olive oil, add it now. Give it a gentle stir to combine the ingredients before bringing it to a boil.

Once the water reaches a rolling boil, reduce the heat to low. Cover the saucepan tightly with a lid. This is when the magic happens! Set a timer for around 18-20 minutes, allowing the rice to steam away.

After the time is up, do not remove the lid yet. Let it rest for 5-10 minutes. This allows the steam to finish cooking the rice. When you finally lift the lid, you’ll be greeted with fluffy grains.

Grab a fork and gently fluff up the rice. This process separates the grains and keeps them light. It’s finally time to serve it up alongside your favorite dishes. Enjoy!