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Place 240 ml basmati rice in a fine sieve and rinse under cold running water, swirling until the water runs clear.
Transfer the rice to a bowl, cover with cold water and leave to soak for 20–30 minutes. Drain thoroughly.
In a medium saucepan with a tight-fitting lid, combine the drained rice, 360 ml cold water, ½ teaspoon salt and 1 teaspoon neutral oil (rapeseed or vegetable) or unsalted butter. Give it a quick stir.
Bring to a rolling boil over a medium–high heat.
Immediately reduce the heat to the lowest setting, cover tightly and simmer, undisturbed, for 15 minutes.
Remove from the heat and leave to rest, still covered, for 10 minutes.
Remove the lid and use a fork to gently fluff up the rice. Serve straight away.