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1/2 c. butter
2 to 2 1/2 c. boiling water, chicken stock, or water with bouillon cubes
1/4 c. lemon juice
1 tsp. salt
1 c. long grain rice

Melt butter in heavy saucepan. Add rice and saute over low heat for several minutes until butter is bubbly. Add boiling liquid, salt and lemon juice and stir once or twice. Cover pan tightly and cook over low heat for about 20 minutes or until rice has absorbed all liquid. (The trick to making perfect pilaf is to add boiling liquid to the sauteed rice and then not to remove the cover until the rice is cooked. You can peek after 15 minutes to make sure no additional liquid is necessary.) 4 to 6 servings.
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