Preheat oven to 425 degrees F

Set water (or broth) to boil on stove, add salt. I measure the correct amount of water into a single pan, so I don't need to measure the water once it's hot. If you are doing multiple pans of rice, use multiple pans of water on the stove.

Mix rice, oil and optional herbs in the hotel pan and place in oven for 10-20 minutes to pre-heat. Stir every 5 minutes. The goal is to pre-heat the rice and coat the hot pan with oil without browning the rice too much.

Remove pans from the oven and pour in boiling water. Stir well and cover tightly with aluminum foil.

Remove the pan from the oven after 60 minutes. Let sit for 10 minutes before uncovering and fluffing the rice with forks.

If the rice is done, you can recover it with foil and put back in the warm oven either turned off or turned to a temp lower than 250 degrees F to hold for an hour or more. In the unlikely event that the rice does not seem done, cover it tightly and cook for another 15 minutes.