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Golden Crusted Rice

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: GOLDEN CRUSTED RICE
 Categories: Rice
      Yield: 8 Servings
 
      4 c  Long-grain white rice
      6 c  Cold water
      2 tb Salt
      3 tb Margarine
      3 tb Water
      1 bn Fresh parsley
 
  ~ In fine strainer, rinse rice well under running cold water. - Place
  rice, the 6 cups water and the salt in 3- to 4-quart saucepan with
  nonstick finish. Bring to boil over medium heat; boil 15 minutes or
  just until rice is cooked but still firm. Turn rice into fine
  strainer; rinse with cold water just until steaming stops. - Wash
  saucepan well to remove starch residue. Heat margarine and the 3
  tablespoons water in saucepan over medium heat until mixture bubbles.
  Reduce heat to low; spoon rice into pan, spreading bottom layer
  evenly and pressing down gently. Surround rim of pan with folded
  paper towels, leaving very slight overhang (this insures tight fit of
  lid). - Cover, weighting down lid if needed to keep steam from
  escaping. Cook over low heat 1 hour: unmold immediately or let stand
  up to 1 hour (rice will stay hot and fluffy). To unmold, uncover pan,
  invert serving platter over pan, then turn platter and pan together.
  Gently lift off pan. - Use whole parsley to ring (give appearance of
  a bed of parsley) and chopped as garnish.
      365    cals, 5 g fat
  
  [mcRecipe / patH 23Au96 ]
  
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  NOTES : WD suggested this recipe as a center price for a party.
  Recipe By : Womans Day Magazine, un-dated clipping
 
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