Place the rice in a bowl and rinse well, two-three times, to get rid of the starch and any potential arsenals. If you have the time, it is even better to soak the rice in water for half an hour and then rinse it. Drain.
Heat the oil in a medium pot. When oil is hot, add the drained rice carefully, and stir lightly. Be careful not to break the rice grains.
Add the water and salt. Give the rice a stir to prevent it from clumping. Bring to a gentle boil, then lower the heat to low, cover the pot and cook on low heat for 20 minutes.
Remove the pot from the heat and let stand covered for 5 more minutes, then remove the lid and fluff the rice, using a fork.
Enjoy with your favorite chilis, stews, soups, or just eat it with a spoon strait from the pot.