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Place the rice in a sieve or colander and wash it under cold running water, stirring the grains with a fork until the draining water runs clear. In a heavy 2 to 3 quarts saucepan, bring the water, butter, lemon juice and salt to a boil over high heat. Pour in the rice, stir well and reduce the heat to low. Cover the pan tightly and simmer for about 20 minutes, or until the rice is tender and the grains have absorbed all the liquid. Remove the pan from the heat and, without removing the cover, set the rice aside for 10 minutes. To serve, transfer the rice to a heated bowl and fluff with a fork.
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