2 tbsp. butter
2 c. converted rice
2 c. chicken broth
1/2 c. snipped fresh dill or to taste

In very large saucepan, melt butter over moderately low heat. Add the rice and cook, stirring, for 1 minute or until rice is coated well with butter. Add broth and 1 3/4 cup water. Bring to a boil. Cook rice, covered, over low heat for 20 minutes. Fluff rice with a fork and let stand, covered, for 5 minutes. Stir in dill. Transfer to heated serving dish. Yield: About 6 cups, serving 12.