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.