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Melt butter in a medium saucepan over medium high heat. Add rice and salt, and cook, stirring constantly, 1 minute or until each grain is coated in butter and turning translucent. Add stock, stir once and bring to a boil.
Stir once more to make sure no rice is sticking to the bottom and reduce the heat to a simmer on medium-low heat. Cover and cook 17 minutes, undisturbed, until the liquid has been absorbed. Fluff rice with a fork and serve.