Cook the rice. It can be prepared in advance and stored in the refrigerator. To do this, we wash the rice (I used brown rice from Mistral) in cold water, let the water drain and put it in a deep frying pan, where the butter is pre-melted. Mix the rice well with the butter. Then add salt (to taste) and water in a ratio of 1:2 (take 2 cups of water for a glass of rice). Close the lid and cook over low heat until the water has completely evaporated.