Baked Brown Rice (Stefanie)

1 1/2 cups long grain brown rice

2 1/2 cups water (I use a little more depending on the type of rice)

1 TBS. unsalted butter

1 tsp. salt

Preheat oven to 375°. Boil water and add butter and salt (can use chicken bouillon cubes instead of butter). Stir to dissolve salt and melt butter.  Place the rice in an 8" casserole dish. Pour the boiling water mixture over the rice and stir.  Cover with foil and bake on the middle rack for 1 hour.  Fluff with fork and serve.  This rice also refrigerates and reheats fairly well, but it is best freshly made.