|Rice||1 Cup (16 tbs) (uncooked)|
|Cold water||2 Cup (32 tbs)|
|Parsley||2 Teaspoon, snipped|
Put rice, cold water, and salt in a 2-quart saucepan; cover with tight-fitting lid.
Bring to a vigorous boil; then turn heat as low as possible.
Continue cooking 14 minutes.
Do not stir or lift cover.
Turn off heat; let rice steam, covered, for an additional 10 minutes.
Add snipped parsley.