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Parsleyed Rice
Preparation info
- 6 cups cooked rice,
6 to 8
portions - Difficulty
Easy
Appears in
By Julee Rosso and Sheila Lukins
Published 1982
We prefer untreated long-grain rice, but you can use converted rice if you like, following package directions.
Ingredients
4 cups 2 cups
Method
- Bring the water or stock to a boil in a heavy pan. Stir in the rice and salt, return to a boil, reduce the heat to low, and cover tightly. Let the rice cook, undisturbed, for 25 minutes.
- Uncover the pan, add the butter and parsley (do not stir), and cover. Remove the pan from the heat and let stand for 5 minutes.
- Uncover the pan, toss the rice with a
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