Wash the rice thoroughly and drain in a sieve. Place in a heavy medium pot with the water and salt and bring to a boil. Cover tightly, lower the heat to medium-low, and cook for 15 minutes.
Remove the rice from the heat, wrap the lid in a cotton cloth or tea towel, place on the pot (to absorb the steam), and let stand for 10 to 20 minutes. Remove the lid, add the butter, drippings, or oil, and stir gently with a fork to mix. Replace the cloth-wrapped lid and let stand for another 10 to 20 minutes before serving.
The same fluffy result can be achieved by cooking the rice following the directions in The Carolina Rice Kitchen: Place a large pot of water on to boil. Sprinkle in the rice and salt and bring back to a boil. Cook until just tender, then drain the rice in a sieve, place it back in the pot, and cover tightly with a lid wrapped in a cotton cloth. Place over low heat to steam for 30 minutes. Drizzle on a little butter, or melted drippings, or oil and fluff gently with a fork before serving. This is very like the method used for gobindavog.
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