Wash the long grain rice in a bowl of cold water. Grate the grains with your fingers. Change the water several times. Finally, pour off the water completely.
Put the long grain rice in a pot with oil and stir. Add the water and bring to a boil with the lid on.
Stir again and then cook until the water has boiled down. This timing is important. There should be no more water surface, only the rice grains between which there are steam bubbles.
Then remove the saucepan from the heat and let the long grain rice steep for another 10 – 15 minutes with the lid closed.
Finally, loosen the long-grain rice and bring it to the table. If you stick to this, the long-grain rice will have the right consistency and taste just as accordingly.