In a large saucepan bring plenty of water to the boil with 1 teaspoon salt.
Pour in the rice and stir for a minute.
The rice will take about 20 minutes to cook.
When done, toss the rice into a colander, drain and run cold water over it.
Let it drain and keep it in the refrigerator in a buttered ovenproof dish.
Next evening, sprinkle the rice with lemon juice, add little pieces of fresh butter on the top and reheat, covered, in a moderate oven, 350°F, Reg 4, stirring occasionally.