2 tbsp. butter plus 2 tbsp. melted butter
1 c. uncooked long-grain white rice
2 c. chicken broth, fresh or canned
1/2 tsp. salt
Freshly ground black pepper

In a heavy 2 to 3 quart saucepan, melt the 2 tablespoons butter over moderate heat. When the foam begins to subside, add the rice and stir for 2 or 3 minutes until the grains are evenly coated. Do not let the rice brown. Pour in the stock, salt and pepper, and bring to a boil, stirring constantly. Cover the pan and reduce the heat to its lowest point. Simmer for 20 minutes or until all the liquid has been absorbed and the rice is tender but still slightly resistant to the bite.

Pour in the 2 tablespoons of melted butter and toss the rice with a fork until the grains glisten. Drape a towel over the rice and let it stand at room temperature for about 20 minutes before serving.