1 cup uncooked rice
1 teaspoon salt
½ teaspoon crushed rosemary
1 tablespoon butter or margarine
2-1/2 cups boiling water
¼ cup chopped parsley

Combine rice, salt, rosemary and butter or margarine in a 6-cup baking dish. Stir in water and cover tightly. Bake at 325° for 1 hour or until water is absorbed and rice is tender. Sprinkle parsley over the top and toss lightly with a fork.