1 c. rice
1 1/2 tbsp. salt
2 tbsp. vinegar
1 stick butter
1 can cream of chicken soup
1/2 can water
1/2-1 tsp. garlic powder

Boil rice, salt, vinegar in quart of water 20 minutes. Drain in colander until water is clear. Melt 1 stick of butter in casserole dish. Add soup, 1/2 can of water. Add rice; sprinkle garlic powder on. Sprinkle chopped nuts on top. Bake at 350 degrees until bubbly, approximately 20 minutes.