Golden crusted rice

 
                            Golden Crusted Rice
 
 Recipe By     : Womans Day Magazine, un-dated clipping
 Serving Size  : 8    Preparation Time :2:00
 Categories    : Rice
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      cups          long-grain white rice
    6      cups          cold water
    2      tablespoons   salt
    3      tablespoons   margarine
    3      tablespoons   water
    1      bunch         fresh parsley
 
 - In fine strainer, rinse rice well under running cold water.
 - Place rice, the 6 cups water and the salt in 3- to 4-quart saucepan with=
  nonstick finish. Bring to boil over medium heat; boil 15 minutes or just=
  until rice is cooked but still firm. Turn rice into fine strainer; rinse=
  with cold water just until steaming stops.
 - Wash saucepan well to remove starch residue. Heat margarine and the 3=
  tablespoons water in saucepan over medium heat until mixture bubbles.=
  Reduce heat to low; spoon rice into pan, spreading bottom layer evenly and=
  pressing down gently. Surround rim of pan with folded paper towels, leaving=
  very slight overhang (this insures tight fit of lid).
 - Cover, weighting down lid if needed to keep steam from escaping. Cook over=
  low heat 1 hour: unmold immediately or let stand up to 1 hour (rice will=
  stay hot and fluffy). To unmold, uncover pan, invert serving platter over=
  pan, then turn platter and pan together. Gently lift off pan.
 - Use whole parsley to ring (give appearance of a bed of parsley) and=
  chopped as garnish.
 365 cals, 5 g fat
 
 [mcRecipe / patH 23Au96 ]
 
                    - - - - - - - - - - - - - - - - - -
 
 NOTES : WD suggested this recipe as a center price for a party.