Rinse white rice and place in a large pot. Add 12 cups of filtered water.

Stir until the rice is completely wet and settles to the bottom of the pot. Cover and leave on the counter for 4-6 hours or overnight.

Drain rice thoroughly in large strainer. Rinse one more time.

Rinse soaking pot with clean filtered water and put soaked rice back in.

Add 1.5 cups fresh filtered water , 1 cup of bone broth, and butter. Stir.

Bring uncovered pot to a boil. Stir once or twice, reduce heat to medium/low and cover.

Cook for 13 minutes. Crack lid and see if all the water has been absorbed. If not, replace cover and cook for an additional 2-3 minutes or until remaining water is absorbed.

Remove from heat, leaving the lid on. Let sit on the counter for 10 minutes to steam.

Remove lid and fluff with a fork. Serve.

Refrigerate leftovers once the rice is fully cooled to room temperature.