Combine rice, liquid, salt, and butter or margarine (see Rice Cooking Chart) in a 2- to 3-quart saucepan. Heat to boiling; stir once or twice. Reduce heat to low; cover tightly and simmer (see cook times below). Remove carefully and fluff with a fork. If rice is not quite tender or liquid is not absorbed, replace lid and cook two to four minutes longer.

  • White Rice – 20 minutes
  • Whole Grain Rice (e.g., Brown Rice) – 40 to 45 minutes
  • Parboiled Rice – 25 to 30 minutes