|Uncooked long grain rice||1 1⁄2 Cup (24 tbs)|
|Butter/Margarine||1⁄8 Pound (1/4 Cup)|
|Hot chicken broth/Beef / lamb broth||3 Cup (48 tbs) (Regular Strength)|
|Salt||To Taste (If Broth Is Not Very Salty)|
Melt butter in a heavy frying pan or a Dutch oven.
Add rice and cook, stirring frequently, until butter bubbles.
Add broth, cover tightly, and bake in a 400° oven for 30 minutes.
Remove cover, stir rice carefully with a fork, and bake uncovered about 10 minutes longer, or until liquid is absorbed.