Basic Brown Rice

If using imported rice, rinse rice carefully several times and remove any small stones or impurities. This step is unnecessary for U.S. grown rice. Yield: 3 cups STOVETOP Combine the rice, liquid, butter and salt in a heavy 2 quart saucepan with lid. Bring to a boil over high heat. Reduce heat, cover, and cook 45-50 minutes or until the rice is tender and the liquid is absorbed. Fluff the rice with a fork and serve. OVEN Preheat the oven to 350. Bring the water to a boil. In a 1 1/2 quart casserole, combine the rice, boiling water, butter, and salt. Cover and bake 55-60 minutes, or until rice is tender and all the liquid is absorbed. Fluff with a fork and serve. MICROWAVE In a 2 quart microwave-safe baking dish, combine rice, water, butter, and salt. Cover and microwave at full power for 5 minutes or until the water boils. Then microwave for 45-50 minutes at medium-low power (30%). 20 minutes for parboiled. Fluff with a fork and serve.