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Place the rice in a fine-mesh strainer and rinse under cold running water, stirring with your hand, until the water runs mostly clear, about 30 seconds. Shake off the excess water.
Heat 1 tbsp neutral oil in a medium saucepan over medium heat until shimmering. Add the rinsed rice and stir to coat, cooking for about 2 minutes until the grains turn opaque and smell faintly toasty.
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