Assemble the fixings.
Flush the rice under cool water until the water runs clear. Channel in a colander and put away.
In a medium pot, heat the water to the point of boiling. Add the salt, mix, and afterward add the washed and depleted rice. Mix with a fork.
Decrease the intensity to low, cover, and let stew for 20 minutes. Really take a look at it following 15 minutes to check whether all the water has vanished. On the off chance that it has, the rice is prepared. In the event that not, supplant the top and let the rice stew 5 extra minutes.
Eliminate from the intensity and cushion with a fork. Move to a plate and serve decorated with margarine and parsley, whenever wanted.
- 1 cup long-grain white rice
- 2 cups water
- 1/2 teaspoon salt
- 1 tablespoon unsalted butter, optional
- 1 tablespoon finely chopped parsley, optional