Boiled Rice

2 to 2 1/2 Cups water, stock, or consomm√©’
3/4 Teaspoon salt
1 Tablespoon melted margarine (optional)
1 Cup uncooked white or brown rice
Optional ingredients to cook with rice: chopped celery, chopped scallions, chopped spinach, or grated carrots
Bring water, stock or consomm√©’ to a rolling boil (use larger amount of liquid if using brown rice). Add salt and margarine. Slowing add rice and stir. Cover and cook over slow heat. White rice will take from 25 to 35 minutes, brown rice from 40 to 50. If the rice becomes too dry, add 1/4 cup or more boiling water. When grains have swelled to capacity, uncover the pot for about the last 5 minutes of cooking. Continue to cook the rice over very low heat, shaking the pot from time to time until grains have separated. Or fluff the cooked rice with a fork. Serves 8.