Golden Crusted Rice

In fine strainer, rinse rice well under running cold water. - Place rice, the 6 cups water and the salt in 3- to 4-quart saucepan with nonstick finish. Bring to boil over medium heat; boil 15 minutes or just until rice is cooked but still firm. Turn rice into fine strainer; rinse with cold water just until steaming stops. - Wash saucepan well to remove starch residue. Heat margarine and the 3 tablespoons water in saucepan over medium heat until mixture bubbles. Reduce heat to low; spoon rice into pan, spreading bottom