Thoroughly rinse the rice in a fine-mesh sieve until the water runs clear. This will remove the excess starch.
Add the rice and water into the 2-quart slow cooker and stir to mix. Place the lid on the slow cooker and cook on high for 1 hour.
After all the water is absorbed, fluff the rice with a fork. Stir in the butter, lime juice, cilantro, and salt to taste and fluff again to mix all the ingredients together. After tasting you can add more salt or lime to your taste.
Serve immediately. If freezing, allow the rice to cool completely before freezing.
Notes
Rinse the rice when cooking a slow cooker, this removes the starch and prevent sticky rice.
Recipe can be double, but use a larger slow cooker. I whip up a hefty batch of rice, stashing it in the freezer for meals down the road.
You can use brown rice also, but does play hard to get, taking longer to cook than white rice. Just keep an eye on it near the end so it doesn't overcook.
When you are finished cooking, use a fork to help fluff your rice.