Instructions: Makes 3 cups cooked rice

This method applies to all varieties of long-grain rice, including basmati andjasmine. When cooking rice, remember that the larger amount of water will yield a soft, very moist rice, while the lesser amount will yield firmer, more separate grains.

1. Place the rice, water, salt, and butter in a heavy 1-quart saucepan.

Bring to a boil over high heat. Stir once, reduce the heat to low, cover, and cook for 15 to 20 minutes, until the water has been absorbed.

2. Remove from heat and let stand, covered, for 10 minutes. Fluff rice with a fork and serve. Any leftover rice can be refrigerated for several days or frozen in airtight containers for several months. Reheat in a double boiler or microwave.

Basmati or Jasmine Rice Both basmati and jasmine rice are types of aromatic rice that have pronounced, very pleasing aromas. Basmati, originally from India and Pakistan, is now grown also in the United States, as is jasmine rice, originally from Thailand.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.