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1. Place 4 quarts of water in a heavy 6-quart stove-top covered casserole and bring to a boil. Add the rice and salt and boil hard, uncovered, for 10 minutes. Drain the rice in a colander and rinse well with cold water. Drain.
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2. In the same pan, melt the butter over medium heat. Return the rice to the pan. Place a dish towel over the inside of the lid, bring the overlapping edges up over the top of the lid, and place a coffee cup over the towel and handle to keep in place. (The towel will absorb any moisture from dripping back onto the rice.)
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3. Steam over medium-low heat for 30 to 35 minutes. The rice will be ready when a cloud of steam emerges from the pan when the lid is lifted.
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4. The heat can then be turned very low, and the rice kept warm until ready to serve.
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5. Always dish out the rice with a slotted spoon, fluffing it as you place it in a serving dish. A crust of tah-dig (literally, bottom-of-the-pan) will have formed on the bottom of the pan.
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6. To serve this in one unbroken piece, immerse the exterior of the pan in cold water for a few minutes, and then pry the tah-dig loose with a spatula.
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