4 cups water
1 teaspoon kosher salt
1 cup Carolina Gold Rice
4 tablespoons unsalted butter, cubed
Preheat the oven to 300°F.
Bring the water and salt to a boil in a large saucepan over medium-high heat. Reduce the heat to medium, add the rice, stir once, and bring to a simmer. Simmer gently, uncovered, stirring occasionally, until the rice is al dente, about 15 minutes.
Drain the rice in a sieve and rinse under cold water.
Spread the rice out on a rimmed baking sheet. Dry the rice in the oven, stirring occasionally, for 10 minutes.
Scatter the butter evenly over the rice and continue to dry it, stirring every few minutes, for about 5 minutes longer. All excess moisture should have evaporated and the grains should be dry and separate.