PERFECT WHITE RICE

1 cup long grain rice
1 1/4 cup water
1 tb olive oil,
1 tsp salt or to taste.

In a heavy caldero (skillet with cover might be used) heat the water with the oil and salt. The measures should be exact for perfect white rice. After the water is boiling, add the rice and cook uncovered in medium until the surface forms craters and it is almost dry. Then, move the rice from down to up, cover and lower the heat to med-low. Cook for exactly 18 minutes without uncovering or moving the rice. After the 18 minutes, the rice is ready and can be served. This recipe can be doubled or tripled, but keep the proportions.