2 - 1/3 cups rice, soaked in cool water
4 cups of water
2 teaspoons salt
2 tablespoons coconut oil
Soak the rice in cool water for an hour, then rinse. In the beginning the water will have a light, milky look to it. Keep rinsing the rice until the water is clear.
Drain the rice thoroughly!
Put water and salt in a pot and bring to a boil.
Meanwhile, sauté the rice in the coconut oil at a substantially high temperature. Use a large saucepan with a tight-fitting lid and a thick bottom for good heat distribution. Warning: if you did not drain the rice thoroughly, the trapped water will pop in the pan as you sauté and might cause the hot oil to spatter and burn you.
Stir the rice continually so that the rise does not burn. You will start to smell a nutty aroma being emitted from your sauce pan
Add the boiling water to the sauteéd rice and bring to a roiling boil.
Place your tight-fitting lid firmly on top and turn your stove to the lowest setting.
Cook, undisturbed, for 45 minutes.
Let the rice remain in the pot with the lid still firmly in place for at least 20 minutes.