1. Be sure that no turkey stuffing or gravy clings to the turkey bones. Crack the larger bones, cover them with water in a 3-quart kettle, add celery and parsley, cover and simmer 1 hour. Remove bones.
2. Add salt and rice. Cook 45 minutes longer, or until the rice is tender. Add 1 to 2 cups milk, according to taste. Heat and serve.