Wash and drain rice (preferably long-grain rice). Heat oil in a medium size heavy pot with a tight fitting lid. Cook the onions until softened. Add the rice, and cook, stirring until coated.

Remove the pot from the heat and pour the boiling salted water over the fried rice. Stir once or twice, return the pot to the stove and bring the mixture to a boil. Cover and reduce the heat to very low. Cook for 20 to 25 minutes, until all the water has evaporated.