1 cup uncooked long grain rice (I use basmati)
2 1/2 cups chicken broth
2 Tbsp. butter
1 tsp. dried parsley flakes
1/4-1/2 tsp. salt (really it's to taste, I used low sodium chicken broth so I did need the 1/2 tsp. salt)
Add chicken broth, butter, salt, and parsley flakes in a medium saucepan. Bring mixture to a boil. Once boiling stir in rice, cover, and reduce heat. Simmer for 20 minutes. Remove from heat and let stand still covered for 5 minutes. Fluff and serve.