2	teaspoon	butter
1	cup	rice
1-1/2	cup	water
1/2	teaspoon	salt
1		Bay Leaf (optional)

Melt the butter in a saucepan and stir in the rice(Bay leaf optional). Stir to just coat the grains, not to brown them. Add the water and a pinch of salt and bring to a boil. Take a small kitchen towel (or dishcloth) and set the lid on it. (Fold the ends of the towel up over the lid so that they don't hang down and get burned by the flame. Tuck them under the lid handle if you have to.) Then put the lid on the pot, turn the heat as low as it will go and leave it alone for 15 minutes. Remove from the heat and let it sit for 5 minutes or up to 20: then fluff with a fork. This makes very, very fluffy rice. If you like it gummy, then leave off the towel, cook for 17 minutes and skip the standing time.

Makes 4 servings.

For 8 servings: 4 teas buter, 2 cups rice, 2 1/2 to 2 3/4 cups water, 1 teas. salt.