LOL, do whatever you are comfortable with
just remember you don't need to add oil in quantities that will make the US jealous.
I use fresh pasta
rice will always need oil though, if for nothing else than to stop the raft effect.
Very few people would wash their rice before cooking until the water runs clear
BUT to wash rice, place in a chinois under running cold water. rest the point in the drain hole so that the offrun water can escape easily and the water level doesn't rise in the sink immersing the rice into dirty water. Mix it around too as the water runs through, but don't scrape into the very point of the strainer. At first the water will be milky/cloudy, but eventually it will run clear, then scoop out all but the bottom bit at the point of the cone (you will see that this little bit of rice will be a different colour to the rest as all the imopurities etc have gone to the bottom and those that couldn't escape, will be caught there.
For even better results, repeat the above process (after cleaning out the chinois first. If you don't have a chinois, a drum seive will work almost as well, but it is a bit more clumbsy and awkward in most home kitchen sinks.
Think of salt like a magnifying glass for flavour. Salt draws out the flavours of food.
Sounds like your night was good Deb, any left overs?
Some people can go their whole lives and never really live for a single minute.
