Cook Thai rice (without rinsing it first!) for 12 minutes in a saucepan, add salt as needed. Leave a little hard, “al dente,” as the rice continues to cook even when the heat is off, inside the hot water of the pot, and we will continue cooking it later anyway. Drain the rice when al dente, and pass it all over a cold pan. Turn on the fire of the frying pan to medium-low temperature, add one-2 tablespoons of oil on the rice (without exaggerating, otherwise it will be too greasy), and turn. Wait for the rice to dry of the cooking water, turning occasionally to prevent it from sticking to the pan (if the fire temperature is adequate, it should not stick). After the first 10 minutes of cooking on pan, you can add soy sauce, if you like, so as to give color and a strong taste to your rice. If you want the rice to get a little crispy, leave it on the pan, and do not turn often, for about 30 minutes. Stir-fry occasionally with the skillet so that all the rice becomes crispy. If you want the rice to dry out only and become great as a side dish to vegetables, seitan and more, turn occasionally, leaving it on the pan for about 20 minutes.