Instructions: In a heavy saucepan or casserole, melt the butter over moderate heat. Add the rice and cook 2 minutes until grains are thoroughly coated with butter but not browned, stirring constantly. Pour in the broth (stock), sprinkle with salt and bring to a boil, stirring. Reduce the heat to low. Cover and simmer for about 20 minutes or until all the liquid has been absorbed and the rice is tender, but still firm to the bite - not mushy. Gently fluff the rice with a fork. Spoon onto a heated serving platter being careful not to mash it.

NOTE. You may simmer the rice 15 minutes or until just tender, then stir gently with a fork and place uncovered in a preheated 325 F oven 30 minutes or until the grains are dry and separate. Fluff gently with a fork every 10 minutes.

Although it is not typical, the pilaf may be flavoured with onion or garlic -as shown in the optional extras. The onion would be fried in the butter before adding the rice, or the crushed garlic added to the fried rice, before the addition of the broth. The pilaf may also be sprinkled with finely chopped parsley or paprika just before serving.

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