Step 1

Rinse rice until the water runs clear. Add water chicken broth, or vegetable stock to a large saucepan or Dutch oven set over medium heat. Stir in salt and add butter, if using. Bring to a rolling boil and stir in the rice.

Step 2

Cover with a tight fitting lid and reduce the heat to medium-low and cook without disturbing or removing the lid for 20 minutes.

Step 3

Remove from the heat, remove the lid and lightly fluff with a fork and serve.