Put rice in a strainer and run under cold water until the water turns clear.
Transfer the rice into a mixing bowl and pour the filtered water until it’s at least two inches above the rice line. Let the rice soak in the water for 20 minutes.
After 20 minutes, drain the water from the rice and set it aside. Heat the pan over medium-high heat and add the butter to melt it.
As soon as all the butter is melted, add the water, salt, and rice. Mix until everything is combined. Use the spatula to even out the rice.
Bring the water to a boil and then lower to medium heat, uncovered. Continue to boil until you see the top layer of the rice grains through the simmering water. This photo shows how it should look at the end once the rice becomes visible.
Lower the heat to low so that it remains at a simmer, and cover with a lid. Cook for 10 minutes and do not open the lid during this step.
After 10 minutes, turn off the heat and move the pot to a cool burner. Leave the lid on and let it rest for five minutes. After 5 minutes, open the lid, here's how it should look.
and use the spatula to gently fluff the rice with a fork carefully to separate the grains. Serve immediately.
Note: The nutritional value is based on a 2 serving portion of white basmati rice.