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Rinse the rice in a fine mesh strainer under cool running water until the water runs clear.
Heat a medium sized lidded saucepan over medium heat. Add the butter and swirl to coat the bottom of the pot. Once the butter has melted, add the spices and saute until aromatic (about 1-2 minutes). Pour in the chicken broth, and turn the heat up to bring to a boil.
Once the chicken broth has come to a boil, add in the rice and stir.
Cover the saucepan with a fitted lid and turn the heat down to slightly less than medium-low (setting #2). Simmer without opening the lid for 18-20 minutes, or until the water is absorbed. Remove the saucepan from the heat and let it rest covered for an additional 10 minutes.
Remove the lid from the pot, then use a fork to gently fluff the rice. Serve immediately.