Parsley Rice

1 c. extra long grain rice
1 (13 3/4 fluid oz.) can chicken broth
1/4 c. (1/2 stick) butter
Salt to taste
1/4 c. minced fresh parsley
1 c. cheese

Into a 1 1/2 quart round glass casserole (7 1/2 x 2 1/2 inches) or similar utensil pour the rice. Turn the chicken broth into a 1 pint measure; add enough water to make 2 cups; pour into a saucepan and bring to a boil; remove from heat and stir in butter until melted; pour over rice; cover tightly. Bake in a preheated 3750 oven until rice is tender and liquid is absorbed, 30 minutes. Stir in salt and parsley; return to 375 oven, uncovered, to allow rice to dry, 5 minutes. Serve at once. Makes six servings.