In a medium size pot, set over high heat, bring to a boil 2 cups of cold water. In the meantime, wash the rice.
When the pot of water has begun to boil, strain the rice through the sieve and rinse rice until water runs clear. Gently tap sieve to drain excess water and then add rice to boiling water and add in salt. Stir rice once and allow to reach a boil again, usually within 10 - 20 seconds and then immediately lower the heat to lowest setting and cover pot with matching lid. Allow rice to simmer for 21 - 22 minutes.
Test rice for doneness: rice should be firm, not hard to chew, nor soft and mushy. If after 20 minutes of cooking the rice seems firms, remove and continue with the recipe. If, on the other hand, the rice needs a little more cooking, continue cooking it for a few more minutes and check to see if the pot needs a few tablespoons of water, if so, then add in about 2 - 3 tablespoons water. If the rice is ready and there's a bit of water remaining in the bottom of the pot, don't worry about it, because you'll drain the excess water.
When rice has cooked, drain through colander well. Wipe pot clean with paper towel and then return to a medium - high heat.
Add in the butter and when melted and bubbly, tap the colander to rid the rice of any excess water then add the rice to the melted butter, stirring gently to coat rice, without breaking rice grains apart.
There are 2 ways to serve this type of rice; either as a bed of rice or in a mold.
To make a bed of rice, place the rice in a freestyle ring around the inside edge of the plate and then add the main meal in the centre of the plate and serve.
As a mold, you can fill a large tea cup, or coffee mug, with the cooked rice, pressing the rice firmly into the cup and then quickly inverting onto the plate and unmolding it carefully so as not to disturb the rice. You can then arrange the main meal on the side of the plate and also pour about 2 - 3 tablespoons of the main meal's sauce over the rice mold before serving.