2 tsp. salt
1 c. long-grain rice
1/3 c. butter
Dash garlic salt
1 (13 3/4 oz.) can chicken broth
Finely snipped parsley
1/4 c. toasted slivered almonds

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, in 325 degree oven for 45 minutes. Add parsley; fluff with fork. Sprinkle with almonds. Bake uncovered 10 minutes longer.