• Combine the rice with butter in your sauce pan over low heat. Gently stir until all of the butter has integrated fully and lightly coats the rice kernels.
• Add the cold water and stir to combine. Cover with a tight fitting lid. Place over high heat and bring to a boil. Do not leave the pot unattended at this time, as this will happen quickly. Remove the lid and thoroughly stir the rice mixture with a spoon. Cover once again, reduce to low heat, and set a timer for 15 minutes.
• After 15 minutes, set the saucepan (still covered with the lid) off the heat. Set a timer for 10 minutes. Fluff the rice with a fork, season to taste as necessary, and serve with a garnish of sliced almonds.
• Note: Leftover cooked rice can be stored in a covered container in the refrigerator for 4 to 6 days.

Rice Cooker Method

• I have a rice cooker and simply put all the ingredients into the cooker and select the regular rice setting!