Rinse the rice in lots of cold water. Place in a large pan of boiling water together with the salt, Schwartz for Chef Saffron, Cardamoms, Fennel, Cloves, Cinnamon and Bay Leaves.
Cook uncovered for 12-14 minutes until the rice is tender. Drain and rinse with boiling water.
Stir in the butter. Remove the whole spices, if desired, before serving.
