|Long grain rice||1 Cup (16 tbs)|
|Basic beef stock/Chicken stock||2 Cup (32 tbs)|
Melt butter in heavy skillet.
Add rice; cook over medium heat, stirring constantly, until butter is absorbed.
Pour in 1 cup stock; cook, stirring frequently, until stock has been absorbed.
Add 1/2 cup stock; cook until absorbed.
Add remaining stock; stir well.
Cover; simmer until stock has been absorbed, stirring occasionally.
Cooking time will be about 25 minutes after first addition of stock.