In saucepan with tight fitting lid, add soup, broth and milk whisking well. Add 1 tablespoon butter and seasonings, bring to boil over medium heat stirring occasionally.
Fill up each of the cans (the soup and broth can with instant rice remembering to fill the soup can up 2 times). Stir well, turn off heat, and put lid on and let set for 5-10 minutes until rice is tender.
Add remaining 1 T. of butter mixing well until melted. Taste to see if you need to adjust seasonings. Serve.