Heat a drizzle of oil in a small pot over medium-high heat. Add half the sesame seeds (you’ll use the rest later) and cook, stirring, until golden brown, 1-2 minutes. Add rice, ¾ cup water (1½ cups for 4 servings), and a large pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Turn off heat; keep covered until ready to serve.