1
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce.
Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add rice, ¾ cup water (1½ cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to use in step 4.