Combine 1 cup rice, liquid (see chart), 1 teaspoon salt and 1 tablespoon butter in a 2 to 3 quart saucepan. Heat to boiling, stir once or twice. Lower heat to simmer, cover with tight fitting lid. Cook according to time specified on chart. If rice is not quite tender or liquid is not absorbed, replace lid and cook 2-4 minutes longer. Fluff with fork.

1 cup uncooked rice
Long grain white
Short grain white
Brown
Parboiled
Liquid : Cooking time
1 3/4-2 c. : 15 min.
1 1/2 c. : 15 min.
2-2 1/2 c. : 45-50 min.
2-2 1/2 c. : 20-25 min.