Combine rice, water, salt, and oil in a 2- to 3-quart saucepan. Bring mixture to a boil, stirring only once to distribute the salt and oil through the mixture.
Boil rapidly until rice rises above the water. Reduce heat, cover, and simmer 15 minutes. Do not stir. If rice is not quite tender or liquid is not absorbed, cook, covered, 2 to 4 additional minutes. Fluff with a fork to allow steam to escape and the grains to separate.
Note: For stickier rice, add 1/4-1/2 C of water.
