Add the salt and water to a saucepan and bring to the boil.
Whilst the water is coming to the boil, in another saucepan melt the fat and gently fry the rice until the grains begin to become translucent.
Slowly poor the boiling salted water over the rice. Be careful as the hot water will cause the fat to spit.
Put on a tight-fitting lid, turn the temperature down to the lowest setting, and cook for 20 minutes.