Place dry rice in bowl. Rinse with warm water five times, and soak for two hours.

Pour 8 cups water in a non-stick pot, add 1-2 tsp. salt and bring to a vigorous boil.

Drain water from presoaked rice and add to boiling water. Stir, cover and bring to a boil again.

Boil rice for 2-3 minutes. Rice should move freely and float to the top. Rice should be semi-cooked.

Drain rice in a colander, rinse with water and taste. If the rice is salty, rinse again.

In a non-stick pot, add oil and 1/2 cup water and stir. Pour 1/2 of this mixture into a cup to be used later.

Spoon rice into the pot in a pyramid shape.

Cook on medium heat for 15 minutes.

Pour remaining water-oil mixture on rice. Place paper towel under lid of pot, to absorb moisture.

Turn heat to low and cook 45-60 minutes. A crust (tahdiwill form at the bottom of the pot.