Combine rice, water, salt, and butter (or margarine) in a pot or saucepan.

Cover the pot and bring to a boil over high heat.

Reduce heat slightly if the boil becomes too vigorous to prevent overflow.

Remove lid and stir briefly to loosen rice and prevent sticking.

Reduce heat to the lowest setting, replace the lid, and cook for 18-20 minutes.

Do not remove the lid or stir during this cooking time.

Once cooked, remove from heat and fluff the rice gently with a fork before serving.

For enhanced flavor, substitute half or all of the water with chicken or beef stock.