First, the rice is placed in a small bowl with 1 teaspoon of salt and boiling water is poured over it so that the rice is covered with water about two thumbs-width apart. Let the rice steep for at least 30 minutes. You can also let it steep longer, i.e. about 2 hours. This is done to pull the excess starch out of the rice.
Then rinse the rice with plenty of cold water so that the washing water is clear and let it drain off. Set the rice aside.
Put the oil and rice noodles in a teflon-lined pan with a high rim or a teflon-lined pan and roast until golden. Now add the washed and drained rice. Roast this for approx. 3 - 4 minutes. The rice is now starting to smell nice.
Turn down the temperature and add the warm water, 1.5 teaspoons of salt and butter and stir once. Cover with a lid and let the rice steep until all the water is absorbed by the rice.
Do not stir the rice until it has finished cooking.
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