2 c. uncooked rice
4 qts. boiling water
4 tsp. salt
1/4 c. butter, melted
3 c. cooked, diced chicken
1 tbsp. chopped parsley
3/4 tsp. salt
1/4 tsp. pepper
1 recipe mushroom sauce

Cook rice in water and salt until tender; drain. rinse with hot water; drain. Mix in butter and pack firmly in greased rind mold, about 10 inches in diameter. Let stand 30 minutes in a pan of hot water or in moderate oven (350 degrees). Unmold on hot platter. Mix chicken, parsley, salt and pepper. Fill center of ring. Pour sauce over top. Makes 6 servings.