Empty the can of chickpeas into a medium-sized pot, including the liquid. Add butter and salt, while stirring over medium heat.
Rinse, then drain the rice in a strainer and add to the same pot.
Add enough water to cover the rice by approximately ¼"—½". If you prefer precise measurement, the liquid should equal two cups total. Stir and bring to a boil, then cover and cook over low heat for approximately 25 minutes. (I used to have such a hard time cooking rice. My mom finally shared that I was adding more water than necessary. Remember, you can always add more water if necessary, but if you add too much, there's no going back)!
Stir a few times while it's cooking.
Serve accompanied by a salad, pickled turnips (link in notes), and kabobs. The rice is sprinkled with sumac (optional step, but goes great with kabobs!)