Heat stock to a simmer in a seperate saucepot.

Melt butter in a saucepot over medium heat until almost browned.

Add bouillon, liquid smoke, cumin, and paprika.

Add rice. Stir to coat each grain of grain with butter.

Add hot stock and salt. Stir.

Bring to a simmer. Cover. Cook on low heat for 15 minutes. Remove from heat, but do not remove cover. Let steam 5-8 minutes. Fluff.

Variations; Coriander seed, roasted & ground coriander, ground jalapeño powder, vegetable oil, vegetable stock, beer, tequila, bourbon, rum, cinnamon, slivered almonds, garlic, shallots, habanero, bacon, cilantro, lime, crushed pepper flakes, turmeric, mole, cauliflower, carrots, coconut, chipotle, mushrooms, orange zest, molasses, brown sugar, cayenne, chili powder, roasted bell pepper puree, clove, curry, fenugreek, ginger, mint, onion, sweet paprika, applewood seasoning, oregano, peas, sesame seeds, tamarind