1. Place the rice in a bowl and rinse several times with cold water, until the water runs clear.

2. Bring the stock to a simmer in a saucepan. Heat the oil over medium heat in another, heavy medium-size saucepan (at least 2-quarts), and add the rice. Cook, stirring, until the grains are separate and beginning to crackle. Add the stock and salt if needed, bring to a boil, reduce the heat, cover and simmer 15 minutes. Turn off the heat and place a towel over the saucepan, then cover again. The towel will absorb moisture and the grains will be dry and separate. Let sit 10 minutes, or for up to an hour.