Wash the rice in cold water until the water runs clear.
Soak the rice in salted cold water for 2-3 hours.
Finely chop all herbs and spring onions using a food processor.
Boil the rice with seasonings and herbs in a large pot for 6-8 minutes.
Drain the rice and herb mixture in a colander without rinsing.
Heat oil and some butter in the pan, then scatter the rice back in loosely.
Add remaining butter and seal the pan lid with a tea towel.
Cook on medium-high for 8 minutes, then reduce to low-medium for 30 minutes.
Flip the rice onto a dish and serve the crispy bottom crust on top.