1 c Brown rice
2 1/2 c Liquid (water, stock, juice)
1 tb Butter
1 ts Salt (optional)
PLACE RICE, LIQUID, BUTTER and salt in a 2-to-3-quart saucepan. Bring to the boil; stir once or twice. Reduce heat, cover, and simmer 45-to-50 minutes, or until rice is tender and liquid is absorbed. Fluff with a fork.