How to Make It
Place rice in a medium bowl; fill bowl with cold water. While adding water, agitate rice using your hands. Pour rice mixture through a fine mesh strainer, discarding liquid. Repeat process until water runs clear, 3 to 4 times. Place drained rice and salt in a medium bowl; cover with cold water, and gently stir for about 5 seconds. Refrigerate, uncovered, 30 to 40 minutes; drain.
Bring peppercorns and 2 3/4 cups water or stock to a boil in a large heavy-bottom saucepan over high. Stir in drained rice; return to a boil. Reduce heat to low; cover, and simmer 13 minutes. Remove from heat, and let stand, covered, until rice is cooked through, about 5 minutes. Transfer rice to a large bowl; add butter, if desired. Fluff with a fork.