|Butter||1⁄2 Cup (8 tbs)|
|Boiling stock/Water with bouillon cubes||2 1⁄4 Cup (36 tbs)|
|Raw rice||1 Cup (16 tbs)|
Melt butter in a heavy casserole.
Add rice and saute, stirring, over medium heat for 3 minutes or until butter is bubbly.
Add boiling stock and salt and stir.
Cover casserole and simmer, without stirring, for about 20 minutes, or until rice has absorbed all the liquid.
A linen towel may be placed over the casserole after rice is cooked to absorb the excess moisture.
Replace cover and allow casserole to stand a little longer.
Serve hot and decorate with fresh rosemary