Wash the rice in a few changes of cold water, until the water runs clear. Let it soak in a bowl of cold water for at least 20 minutes. Put the kettle on to boil.
Put the oil into a wide-bottomed, lidded frying pan on medium heat. Add the drained rice and the salt, stirring a couple of times so as to coat each grain in the oil.
Pour in the boiling water and bring the rice to a fierce boil, then pop the lid on and turn the heat down to a simmer. Leave to cook for 10 minutes without lifting the lid.
If you have a clear lid, you'll see craters start to form in the rice where the water is bubbling through. Over time the number of bubbles will reduce, which is a sign that the water is being absorbed. If you're worried about there not being enough water, you can tip the pan. If the rice slides, you will know there's still water left on the bottom.
When the 10 minutes is up, turn the heat off and let the rice and let the rice rest for a further 10 minutes. Just before serving, dot the rice with a couple teaspoons of butter if you like, and gently fluff it up it up with a fork.
I have a thing for most foods topped with a fried egg, a strange disdain for overly soupy tomato sauce, and I can never make it home without ripping off the end of a newly-bought baguette. I like spoons very much.