RECIPE FROM "SANDY'S
3 cups wter
1-1/.2 cups long-grain rice
1 tablespoon butter
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
In a 1-1/2 quart saucepan, bring the water, rice, butter, salt, and pepper to a boil over high heat. Reducer the heat to low and cover tightly. Simmer until all the liquid is absorbed and the rice is tender, about 20 minutes. Remove from the heat and let stand, covered, for 5 minutes. Fluff rice with a fork and serve hot.
Stir in 1/2 teaspoon ground tumeric into the water.
When cooking rice, pick a heavy-bottomed pot with a tight-fitting lid. Remember: raw rice triples in size when cooked, so this recipe makes about 4-1/2 cups. A 1-1/2 quart saucepan is perfect.