Butter-toasted long grain rice

Bring three cups of water to a boil in a kettle.

Put the rice, two tablespoons of butter and two heavy pinches of kosher salt in the pan.

Over high heat, saute the rice in the butter, stirring to coat, until it smells nutty like popcorn and starts to brown, a couple of minutes.

Add the boiling water fast, kill the heat, clamp on the lid over a sheet of foil, then set the heat to its lowest.

Cook 20 minutes exactly on the lowest heat.

Turn off the heat, uncover, fluff with a fork (never stir with a spoon), and leave two to three minutes to let steam out.

To keep: cover and refrigerate; reheat with a little water in the bottom, covered, in the microwave.