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Heat a large drizzle of oil in a small pot over medium heat. Add rice and cook, stirring occasionally, until rice is golden brown and fragrant, 3-4 minutes. Increase heat to high and add 1ΒΌ cup water, half the stock concentrates, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook, covered, until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.