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Bring 1 ¾ cups of water to boil in a saucepan with a fitted lid.
Add the lemon zest, lemon juice, rice, butter and salt, stir with a wooden spoon then reduce to simmer and cover.
Cook for 20 minutes, then remove from the heat and fluff with a fork.
Place a kitchen towel over the pot and replace the lid, and let sit for 10 minutes.
Fluff with a fork and season with more kosher salt to taste and stir in the minced parsley.