Boiled Rice

• 1 tablespoon corn oil
• 2 cups white long-grain rice
• 4 cups water
• 1 teaspoon salt

1. Place the oil and rice in a saucepan, and mix well.
2. Add the water and salt, and bring to a boil, stirring occasionally, over high heat.
3. Cover tightly, reduce the heat to very low, and simmer gently for 20 minutes.
4. Fluff with a fork, and serve with the chili.

corn oil, rice, water, salt

Taken from cooking.nytimes.com/recipes/11864 (may not work)