The basic formula for cooking rice is one part rice to two parts water; i.e, if you have one cup of rice, you need two cups water. This recipe will give good results with any long grain white or brown rice.

Yield: 4 servings

• 2 cups cold water
• 1/2 teaspoon salt
• 1 tablespoon butter
• 1 cup rice

In a 2-quart saucepan with a tight fiitting lid, bring water, salt and butter to a boil.

Add rice and stir once with a fork; cover and reduce heat to medium low. Simmer for 20 minutes (do not lift lid).

Remove from heat, gently fluff rice with fork and let sit for a few minutes with the lid off. Fluff again and serve.