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Rinse the rice. Place the rice in a fine-mesh strainer and rinse it thoroughly under cool water. There is no need to dry the rice before cooking; a bit of moisture on the rice is fine.
Toast the rice (optional). Warm the oil in a small saucepan over medium-high heat. Add the rice and toast until dry and starting to look slightly toasted on the tips. It will also start to smell fragrant and nutty.
Combine the rice and water. If you didn't toast the rice, place the rice in a small saucepan. Slowly pour the water into the pot with the rice — if you toasted the grains, the water will steam and bubble at first. Stir in the salt.
Bring to a boil, then reduce heat to low and cover. Bring the water to a boil. Reduce the heat so that the liquid is just barely simmering, then cover the pan.
Cook for 45 minutes. Let the rice cook undisturbed for 45 minutes. Do not uncover the pot to check the rice during cooking.
Check the rice. Uncover and check to see if all the water has been absorbed; a little water on the very bottom is fine, but if there's more than a tablespoon, drain off the excess. At this point, the rice should also be chewy and tender, and no longer crunchy. If it's still crunchy, add a little more water (if needed) and continue cooking; check every 10 minutes until the rice is done.
Cover and let stand another 10 to 15 minutes. Take the rice off the heat and cover again. Let the rice sit 10 to 15 minutes. This last step prevents the rice from becoming overly sticky and helps it lose that wet, "just-steamed" texture.
Fluff and serve. Use a fork to fluff the rice, then transfer it to a serving dish. Serve while warm.