1) Combine the rice, 400 ml water, the salt and butter in a small heavy-bottomed saucepan. Bring to a boil over high heat; reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes (I need to pull the pot half off the burner to keep it from boiling over).
2) Turn off the heat and allow the rice to sit covered for 5 minutes. Add the parsley, dill, spring onions and pepper. Fluff with a fork, and serve warm.