STOVETOP METHOD: The traditional way to cook rice is in a large pot with a tight cover. Bring water, butter and salt to boil in a 5-quart stock pot or Dutch oven over high heat; add rice and stir with a fork. Reduce heat to low, cover tightly and simmer according to the time given on package. Remove from heat, let stand 5 minutes. Fluff with a fork.
OVEN METHOD: An advantage is you won't tie up stovetop space needed to cook other dishes. Preheat oven to 350 degrees. Bring water, butter and salt to boil over high heat in a saucepan. Place 13-inch by 9- inch metal or disposable foil baking pan on a flat baking sheet; add rice. When water boils, place baking sheet with pan in oven. CAREFULLY pour the boiling water into the pan. Stir with a fork, cover tightly with foil and bake 25 minutes. Turn off oven; let stand 5 minutes. Fluff with a fork. For Firmer Rice, reduce water by 1/2 cup; for Softer Rice, increase more water by 1/2 cup.
Recipe used with permission by the USA Rice Federation. For more information about rice, visit www.usarice.com