-Use a nonstick pot, like ceramic-coated, so no rice sticks to the bottom of the pot. If using conventional stainless steel cookware, you may notice a small amount of rice sticking to the pot.
-I prefer using a taller rather than wider pot to make a more consistent rice.
-If you are making a short or medium grain rice for East Asian recipes and want a stickier texture, omit the oil entirely.
-For a Middle Eastern twist, brown ¼ cup of small vermicelli noodles in the oil before the rice goes into the pot. After they are toasted and browned, add the rice, water, and salt and proceed with the recipe.