In large saucepan combine 2 cups uncooked long-grain rice, 4 cups cold water, and 1 tea spoon salt; cover tightly.
Bring to a vigorous boil, then turn heat low.
Continue cooking 14 minutes (do not lift cover).
Remove from heat; let rice stand, covered, for 10 minutes.
To test for doneness: Pinch grain of rice between thumb and forefinger.
When no hard core remains, rice is done.
Garnish cooked rice with parsley sprigs.