Butter Baked Rice

This is a recipe from an old Better Homes and Garden cook book Because of all its buttery deliciousness, it is no longer available. Being one of our family favorites, I am putting the recipe here. Beware, though... most will want two servings. I routinely double the recipe.

                                                       BUTTER BAKED RICE

2 teaspoons salt
1 cup white long grain rice
1/3 cup butter
dash of garlic salt
1 ~ 13 3/4 ounce can of chicken broth or 2 chicken bullion cubes in 1 3/4 cups of boiling water
Finely snipped fresh parsley, or dried can be substituted
1/4 cup toasted, slivered almonds

Preheat oven to 325*

Combine salt and 2 cups of water; bring to boiling and pour over rice. Let stand 30 minutes.
Rinse rice with cold water; drain well.
Melt butter in frying pan. Add rice and cook over medium heat, stirring frequently, until butter is almost absorbed, about five minutes.
Turn into 1 qt. casserole; sprinkle with garlic salt. Carefully pour broth over the rice.
Bake covered, at 325* for 45 minutes. Remove from oven and scatter parsley on top. Fluff with a fork. Scatter almonds on top, and bake without the lid for another ten minutes longer.
Serves 6.