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Rinse the rice in a mesh strainer—if you aren’t in the mood, skip it.
Combine the rice, water, salt, and butter (if using) in a medium saucepan and bring to a simmer, uncovered, over medium-high heat.
Reduce the heat so that the rice stays at a low simmer, and cover the pot. Simmer without lifting the lid of the pot for 45 minutes. Lift the lid and see if the rice is tender and the liquid has been absorbed. If so, remove the pan from the hat, leave the lid on , and let it sit for 10 minutes. If not, and it seems like the rice isn’t quite tender but the water is gone, add a few tablespoons more water or broth and let it cook for another minute or so. If there is just a tiny bit of liquid left, just leave it while you let the rice rest for 10 minutes – and it should absorb.
Fluff the rice with a fork and serve.