Afghan White Rice "Challow" - Halfghan Kitchen

Soak the rice in a large pot of warm water for about 1 hour. If you are not using extra clean rice, then prior to this, rinse the rice off with cold water until the water runs clean. This allows for you to clean off any excess starch from the rice.
Preheat the oven to 400 degrees and make sure to have the rack on the lowest slot. In the Dutch oven, bring some water to a boil. Just make sure to fill the pot enough to cover all of the rice that is currently soaking.
Strain the soaked rice and carefully place it inside the pot of boiling water and cook for 5 - 7 minutes making sure to stir occasionally. Rice is done if you can take a grain and smush it with your finger and thumb.
Drain the water from the boiling pot completely to avoid any extra cooking.
Mix the oil, water, and salt into a measuring cup then pour evenly over the rice. Stir it all together, make some holes within the rice (see picture below as a reference) and place into the oven on the low set rack.
Leave the pot in the oven to bake for about 10 minutes at the 400 degrees.
Pull the pot out and stir the rice a bit more, making sure to scrape any rice off the sides and then place paper towels over it to cover completely (see picture below for reference). Place the lid back on and put back into the oven.
Lower the temperature to 200 degrees and let it sit for another 5 minutes.
Take the rice out and enjoy!

*If preparing a larger batch, use a roasting pan and increase cook time by 3-5 minutes each with the boiling of the rice, and each of the oven times.

Use a metal spatula or fork to stir the rice prior to baking. It helps break it apart better.