Parsleyed Rice

Preparation info

  • 6 cups cooked rice,

    6 to 8

    • Difficulty


Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About

We prefer untreated long-grain rice, but you can use converted rice if you like, following package directions.



  1. 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.
  2. 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.
  3. Uncover the pan, toss the rice with a