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Start by filling a cup with Tilda rice and place it in a deep saucepan.
Rinse the rice two or three times to remove excess starch until you can see the rice clearly under the water.
Soak the rice for a minimum of 20 minutes.
After soaking, drain the rice and rinse it one last time.
Add one cup of water to the saucepan with the rice, keeping a one-to-one ratio.
Sprinkle some salt into the saucepan.
Add a generous knob of anchor butter to the mixture.
Cover the saucepan with a lid and set it on medium heat.
Once the water begins to bubble and foam, reduce the heat to a low setting, around one or two.
Monitor the rice as it cooks without stirring, watching for the water to evaporate completely.
After about two to three minutes, check if there's still water by pushing the rice back with a spoon.
If water remains, allow it to cook for an additional minute.
When all the water has evaporated, let the rice steam for about four to five minutes.
Finally, fluff the rice gently with a fork to separate the grains.