Instructions: Place rice in a bowl and rinse with tap water until the water runs clear.

Set aside to soak for 10-30 minutes. Heat 1 1/2 - 2 cups water with butter or oil and salt in a small saucepan with tight fitting lid. Drain the rice, and when the water comes to a boil, stir into the pot. As soon as it returns to a boil, lower the heat to the slowest simmer, cover the pot and cook for 10 minutes. Remove from heat with the lid still on, and let rest for 5-10 minutes. Stir well and serve.

* Use 1 1/2 cups for very firm rice and up to 2 cups for softer, fluffier rice. The shelf age and source of the rice cause slight variations in the amount of water which will be absorbed.

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