Bring water to boil in a medium saucepan.

Add salt and butter, allowing the butter to melt.

Once the water has returned to a boil, stir in the rice.

Let the water return to a light simmer.

Stir again, cover the pot, and reduce the heat to low.

Maintain a slight simmer, keeping the pot covered. Check occasionally to ensure the heat is at the correct temperature.

Begin checking for rice tenderness and liquid absorption at around 17 minutes. It may take up to 25 minutes, especially for larger quantities.

Once the rice is cooked, turn off the heat and let it sit for a couple of minutes to finish absorbing any remaining liquid.

Remove the lid, fluff the rice with a fork, and let it sit for an additional 2 minutes to allow excess moisture to evaporate.

Following these steps should yield perfectly cooked rice. Adjustments may be needed based on the type and quantity of rice being cooked.