Follow package directions for processed rice, including quick cooking varieties.  For regular long grain rice, begin by stirring the rice in a saucepan with enough melted butter or hot vegetable oil to coat each grain.  This keeps the grains separated and the rice from sticking to the pan.  Add 2 to 2 1/2 cups boiling water or bouillon for each cup of uncooked rice.  Salt is personal choice, but most recipes call for 3/4 to 1 tsp. for each cup of uncooked rice.  Once the water comes to a boil, cover the pot and cook over low heat for about 25 min. for white rice; about 40 min. for brow rice.  Rice should be swollen and just tender.  Uncover the pot and continue cooking over low heat for a few min. shaking the pot occasionally until all the grains are separated.