Non Starchy Rice

Combine the rice and oil and cook over medium-high heat, stirring constantly. The rice will become slightly translucent at first as it absorbs the oil. As you continue to cook it, it will again become opaque. At this point you have cooked the outer layer of starch, so that the grains can't clump. Add the salt and the boiling water (it will sort of explode, so be careful and use a large enough pot), cover and cook until done (check after 15 minutes for white, 40 minutes for brown), but do not stir.