Directions

1. Place rice in a wire-mesh sieve or a colander. Rinse under cold running tap water, lifting rice with your fingers to clean thoroughly; drain. Set aside.
2. In a medium saucepan, bring the water to boiling. Add the 1/4 teaspoon salt to the water. Slowly add rice to water. Return to boiling; reduce heat. Simmer, covered, for 45 minutes, without stirring, or until rice is tender and most of the water is absorbed. Remove from heat. If needed, drain. Set aside.
3. In a small skillet, melt butter over medium heat. Reduce heat to low. Stir in lemon juice, bouillon granules, and tarragon. Cook and stir over low heat until bouillon dissolves, adding 1 tablespoon water only if necessary to help dissolve the bouillon. Drizzle butter mixture over hot cooked rice; toss to combine. Season to taste with additional salt and freshly ground black pepper.