Preheat your oven to 180°C/160°C(fan)/350°F/Gas 4.
Put 440 ml Boiling water, 1 tablespoon Butter and 1 pinch Sea salt in an oven proof baking dish and stir until the butter has melted.
Add 190 g Rice and stir well.
Tightly cover with foil and put in the oven for 25 minutes or until the rice is cooked and all the liquid has been absorbed. The rice should not be mushy, but have a little bite to it.
Fluff the rice with a fork and serve.
Notes
Ignore the rations on the packet of rice and follow the instructions in this recipe.
Make sure you seal the rice with foil tightly. This makes sure the steam doesn't escape and the rice cooks properly. Don't forget to fluff up the rice before serving. It lets all the steam out and stops it from over cooking.
Do not be tempted to take the foil off to look at or stir the rice. It doesn't need it and it will mean the steam escapes and the rice won't cook as well.
Be careful when taking the foil off the dish as a lot of steam will escape.
Make sure you add the butter and salt to the boiling water first, as this will let the butter melt in the water.