Instructions

1. In a heavy stockpot with a lid, bring 8 cups of water to boil. Stir in rice, salt and return to a boil. Reduce to a simmer for 10 minutes (stirring a few times), then drain rice into a fine mesh colander.
2. Return the same pot to stove and melt butter over medium heat. Carefully add drained rice to the pot. Cover pot with a clean kitchen towel, then put on the lid. Fold towel over edges of the lid and secure with a rubber band or clip so it doesn’t burn.
3. Cook rice over lowest possible heat for 30-35 minutes until rice is tender and forms a golden brown crust on the bottom of pot. 
4. Off heat, use a rubber spatula to carefully stir the crusty bits into the cooked rice. Taste, add in additional salt if you like and 1/2 teaspoon pepper. 
5. You can make this rice a day or two before you want to serve it.  Reserve some plain rice for other uses, like in meatballs, a casserole or a cold salad. Reheat plain rice (covered, with a little water added, over medium heat), then add in toasted pine nuts and defrosted peas. Off heat and just before serving, sprinkle rice with optional chopped parsley or mint.