In a kettle, heat water with chicken broth (or bouillon cubes) to boiling, stir in rice; cover. Cook 20 minutes, or just until rice is tender and liquid is absorbed.Spoon into a large shallow pan, cool, then chill, for rice should be very dry, with each grain separate, before frying. (This should be done a day ahead).When ready to finish dish, in a large frying pan, saute' onion in 2 tablespoons of the vegetable oil until soft. Remove with a slotted spoon and place in kettle. Add 2 more tablespoons of the vegetable oil to frying pan. Fluff rice with a fork to separate grains, stir one third into frying pan. Saute', stirring gently several times, until lightly golden. Remove and place place in a kettle. Repeat with remaining rice, (half at a time) and vegetable oil. Return all rice mixture to pan.Stir in salt, mace, and pecans, cover. Heat slowly for 8 minutes, or until hot.Note: Rice may be saute'ed several hours before serving. Cover pan and keep at room temperature. Just before serving, reheat very slowly, allowing 15 to 20 minutes.