1. In a large soup pot or kettle, bring the water and salt to a bubbling boil over high heat. Pour in the rice in a slow stream so that the water never stops boiling.
2. Stir once or twice, then reduce the heat to moderate and boil the rice uncovered and undisturbed for about 15 minutes, or until it is tender.
3. Test it by tasting a few grains. As soon as the rice is done, drain it thoroughly in a large colander.
4. Over low heat, melt the butter in a 1-quart flameproof casserole and immediately add the hot drained rice. In a bowl, beat the eggs with a fork until they are well combined.
5. Then beat in the cheese and lemon juice. Stir this mixture into the rice and cook over very low heat, stirring gently with a fork, for 3 or 4 minutes. Serve at once while the rice is still creamy.
