1. Bring the 2 cups of chicken broth to boiling in a small saucepan. Tie cinnamon, bay leaf, clove and peppercorns in cheesecloth bag. Add bag, rice and salt to broth. Bring to boiling; stir, cover and lower heat to bare simmer; cook until rice is just barely tender and almost all liquid is absorbed, 12 to 15 minutes.
2. Remove the saucepan from heat and set aside, covered, in a warm place for 15 minutes. Uncover saucepan; remove cheesecloth bag and discard. Stir in butter. Rice can be served with Curried Cauliflower or Marinated-Beef Skewers. Makes 4 servings.