1/4 c. butter
1 c. uncooked rice
2 c. hot beef broth (I use bouillon cubes)
1/2 tsp. salt
1/8 tsp. pepper

Melt butter in a heavy saucepan over moderately low heat, add rice and stir fry 5 minutes until straw colored. Add broth, salt and pepper. Cover and cook over lowest heat without stirring 18-20 minutes until all liquid is absorbed. Uncover and cook 3-5 minutes longer to dry out. Fluff with a fork.