- 6 cups canned low-salt chicken broth
- 2 teaspoons salt
- 3 cups long-grain white rice
- 1/2 cup chopped fresh Italian parsley
- 1/2 cup (1 stick) butter
- Combine broth and salt in heavy large pot. Bring to boil. Add rice. Return to boil. Reduce heat to low. Cover; cook until broth is absorbed, about 25 minutes. Remove from heat. Mix in parsley and butter. Cover; let stand until butter melts, about 5 minutes. Fluff rice with fork. Season with salt and pepper.