Rice

Bring the water to a boil in a small saucepan.

Stir in the rice, salt, and butter, and bring it back to a gentle simmer.

Cover the pot and turn the heat down to low. Don't take off the lid while the rice is cooking.

Start testing the rice around 18 minutes. When done, the rice will be firm but tender, and no longer crunchy. It is fine if it's slightly sticky but shouldn't be gummy.

If there is still water left in the pan when the rice is done, tilt the pan to drain it off.

Turn off the heat and let stand a few minutes, covered. This steams the rice just a little more.

Remove the lid and fluff the rice with a fork.

Let the rice sit for a few moments to "dry out" and lose that wet, just-steamed texture.