1/2 stick butter
2 c. long grain rice
3 c. water
Bouillon cube (optional)
1 tsp. salt

Or 1 1/2 cups rice to 2 3/4 cups water.

Melt butter in large, very heavy gauge pan. Add rice and fry until brown. Separately, boil water. Add water very slowly to rice - be very careful as water will sizzle - suggest pouring over sink in case you spill any. Add salt and bouillon cube (chicken suggested). Cover and cook on simmer for 20 minutes. All liquid will be absorbed when done.