Just a side note- different varieties of rice call for different amounts of water. For example, brown rice calls for exactly double the amount of water. Jasmine rice has a much higher starch content it seems, and requires less water- I usually add exactly the amount of water as rice and add about 1/4 cup of water extra.
2 cups long grain white rice (or however much rice you're making, this is just how much I made for this post)
2 1/3 cup water
1 tbsp. canola or other neutrally flavored oil
1 cap-full white vinegar
1 tsp. salt
The first thing you should do is measure the rice. I measured 2 cups and then transferred it colander with fine holes.
Next wash the rice thoroughly until the water runs clear. Let me just stress the importance of this step. Rice is high in starch, and washing the rice out well will remove the excess starch that is one of the causes to gummy rice. Make sure you get in there and stir the rice around, washing until the water runs clear. I know I said it twice, but it bears repeating! Ok drain the rice well, shaking the colander to remove all of the excess water.
Next add the oil to your pot and turn on to high heat. Quickly after transfer the rice and stir around to coat the grains.
Begin stirring the rice around to toast the rice slightly. The rice should appear shiny at this point. Now we're ready to add the salt water and vinegar. You won't even taste the vinegar, but it's a little trick to remove the stickiness of the rice. Make sure the heat is set all the way up to high. Allow the water to come to a boil and let it cook until about half of the water has evaporated.
Once the water is about half way evaporated, cover the pot with a lid and turn the heat down to low.