2 cups basmati rice
6 cups water, divided
1 teaspoon salt
1 tablespoon unsalted butter
Pick through the rice for debris, then place in a large bowl; wash in several changes of water until the water runs clear, then drain in a fine mesh strainer.
Pour 4 cups of fresh water over the rice; let it soak for 30 minutes, then drain thoroughly.
Combine the rice, salt, butter, and remaining 2 cups of water in a heavy-bottomed saucepan. Bring to a boil, then cover with a tight fitting lid and lower the heat; cook over very low heat for 20 minutes.
Lift the lid and mix quickly but gently with a fork; cover again and cook until the rice is tender, about another 5 to 10 minutes.
Make It Light: Omit butter.
Make It Ahead: Rice made in a rice cooker is perfect every time. If made in a rice cooker, rice will stay warm for 3 to 4 hours. If made in a heavy-bottomed saucepan, rice will stay warm covered in the pot for up to 30 minutes.