Rice For Black Beans

• 2 cups long-grain rice
• 4 quarts cold water
• Salt to taste, if desired
• 1 tablespoon lemon juice
• 2 tablespoons melted butter

1. Rinse the rice in several changes of cold water until the water remains clear.
2. Bring the four quarts of water to the boil and add the salt and lemon juice.
3. Add the rice a handful at a time.
4. Stir the rice mixture until the water reaches the boiling point.
5. Cook, uncovered, for about 17 minutes or until the rice is tender.
6. Drain immediately in a sieve.
7. Heat the butter in the pot in which the rice cooked.
8. Add the rice and cover with a towel.
9. Cover the towel with the pot's lid.
10. Place the rice over the lowest heat possible and let stand about 20 minutes.
11. Carefully stir the rice occasionally to keep the grains separate.

longgrain rice, cold water, salt, lemon juice, butter

Taken from cooking.nytimes.com/recipes/2501 (may not work)