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Heat the oven to 190C: Place a rack in the middle of the oven.
Prepare the rice: Pour the rice into the baking dish. Drizzle the olive oil or melted butter over top, and sprinkle with salt. Stir with a spatula until the rice is evenly coated with oil.
Boil the water: Bring the water to a boil in a small saucepan or tea kettle.
Pour the boiling water over the rice: Do this carefully to avoid splashing or burning yourself on the steam. Stir the rice once to mix, and then spread it into an even layer with a spatula.
Cover tightly with foil: Make sure the foil forms a tight seal around the pan; use two overlapping sheets of foil if necessary. If your pan has a heavy lid, put that on top as well.
Bake for 1 hour: Carefully transfer the dish to the oven and bake for 1 hour.
Fluff with a fork: Remove the foil (be careful of the escaping steam), and fluff the rice with a fork.
Cover and steam the rice for 5 minutes: Cover the rice with a clean dishtowel and let stand for 5 minutes. This helps prevent the rice from being mushy.
Serve the rice: Serve the rice right away. Leftovers can be kept for up to 5 days, or frozen for up to 3 months.