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Place the rice in a fine mesh strainer. Place under cold running water, swishing the rice with your hand, for 1 to 2 minutes to release excess starch.
In a medium pot, bring the rice, water, butter, and salt to a boil.
Cover the pot with a tight fitting lid, then turn the heat down to a simmer and cook for 15 to 20 minutes, until all of the water is absorbed and the rice is tender.
If the rice is still too firm, add a few more tablespoons of water and continue cooking for a few minutes more.
Remove the pan from the heat and allow it to sit covered for 5 minutes.
Fluff the rice with a fork and serve.