Place the cloves in a mesh, closable tea strainer.  Add the tea strainer and butter to the water, bring water to a boil. Stir in the rice, give one additional swirl, cover, reduce heat to medium and cook.  Don't peak!  Cook for 16-20 minutes or until the water has been absorbed-you can look now.  Replace cover, remove pan from heat and allow to stand 2 minutes with cover on.  Remove the cover and with a wooden spoon handle, stir the rice to bring bottom to top and mix it well.  Check seasoning and serve.