Butter parsley rice

Spanish inspired quick meals - Part 1.

Ingredients (serves 4):
2 cups long grain rice
3 cups water
50g butter
large bunch English parsley
salt and pepper to taste

Method:
1. Place the rice and water into your electric cooker and cook as normal.
2. When rice is cooked, leave the warmer on, but leave the lid open for about 5 minutes to let some of the steam escape, and the rice to dry a little.
3. Add the butter - which would melt nicely with the heat of the rice - parsley, salt and pepper. Toss to combine well.
4. Leave the rice in the cooker to dry out a little more - you want it fluffy, not sticky - then dish out and serve.

Tips:
Start the rice cooking first, before you work on the other dishes. Add some lemon zest together with the parsley for a more sophisticated version.

Recipe source: Family magazine (Feb 2007)