2 tsp. salt
1 c. long grain rice
Dash garlic salt
Finely snipped parsley
1/4 c. toasted slivered almonds
2 c. water
1/3 c. butter
1 (13 3/4 oz.) can chicken broth or 2 chicken bouillon cubes dissolved in 1 3/4 c. boiling water

Combine salt and 2 cups water; bring to boiling and pour over rice. Let stand 30 minutes. Rinse rice with cold water; drain well. Melt butter in skillet. Add rice and cook over medium heat, stirring frequently, until butter is almost absorbed, about 5 minutes. Turn into 1 quart casserole; sprinkle with garlic salt. Pour broth over. Bake, covered, at 325 degrees for 45 minutes. Add parsley; fluff with fork. Sprinkle with almonds. Bake, uncovered, 10 minutes longer. Makes 6-7 servings.