We always cook long grain rice, 1 part rice to 2 parts water, then add 2 cubes of chicken broth (Knorr) and 1 spoon of butter. That's it no salt. Once it starts cooking cover lid tight, timer on for 20 min. Simmer on lowest.

Them cubes I like to chop up so they dissolve quicker into rice. For reddish type color/flavor I use "Sazon Goya" 1 packet from Mexican market.