1 3/4 c. water
1/4 c. dry white wine
1 tsp. salt
1 tsp. dried tarragon leaves
1 c. long grain white rice
3 tbsp. butter

Heat water, wine, and salt in 2-quart saucepan to boiling. Add tarragon leaves and rice; cover pan and reduce heat to low. Cook for about 20 minutes or until rice has absorbed all liquid. Stir in butter well, fluffing rice, and let sit 5 minutes before serving. Serves 4.