- 2 cups uncooked long-grain rice
- 4 cups chicken stock
- 1 Tbsp sea salt
- 8 Tbsp (one stick) butter, cut into 8 pieces
- 1 ½ cups finely chopped Italian parsley
- 3 Tbsp pine nuts
Bring the water or stock to a boil in a 3-4 quart pot. Stir in the rice and salt and return to a soft boil for 5 minutes, covered.
Remove from heat and place in Wonderbag for 1 hour. Uncover the pot, add the butter and parsley (do not stir) and cover. Let stand 5 minutes.
Uncover pot, add pine nuts and toss rice with fork to mix. Serve immediately.