2 c. water
1 c. raw long grain rice (not instant)
1 tbsp. butter
1/4 c. chopped parsley or spinach, fresh

Bring water and butter to a boil. Add rice and stir with fork. Cover and cook for 20 minutes on low. Set lid ajar for last 5 minutes. Butter a custard cup or small bow or a 3 cup ring mold. Stir parsley into rice with fork. Press rice into cup or mold. Invert onto serving plate. Garnish with parsley and pimento. If you use the mold center can be filled with filled a bowl for sauce or peas.