Buttered Wild Rice

• 1 cup wild rice
• 2 1/2 cups cold water
• Salt to taste, if desired
• 3 tablespoons butter, optional

1. Run cold water over the rice until the water is clear.
2. Drain.
3. Put the rice in a saucepan and add the water and salt to taste.
4. Bring to a boil and simmer uncovered one hour.
5. At this point the rice grains should be puffed open.
6. If not, remove from the heat and let the rice stand in the hot cooking water until puffed.
7. Drain well.
8. Return the rice to the saucepan and cover tightly.
9. If desired, the rice may be served by stirring in three tablespoons of butter.

wild rice, cold water, salt, butter

Taken from cooking.nytimes.com/recipes/5874 (may not work)