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Gather the ingredients.
Rinse 1 cup long-grain white rice under cold water until the water runs clear. Drain in a colander and set aside.
In a medium saucepan, bring 2 cups water to a boil. Add the ½ teaspoon fine salt, stir, and then add the rinsed and drained rice. Stir with a fork.
Reduce the heat to low, cover, and let simmer until the water completely evaporates, about 15 minutes. Check the rice for doneness. If the rice is still too firm and there's water in the pot, replace the lid and let the rice simmer until tender, about 5 minutes longer.
Remove from the heat, add 1 tablespoon unsalted butter , if using, and fluff with a fork. Transfer to a plate and serve garnished with 1 tablespoon finely chopped parsley, if desired.