Instant rice is good, but this is better and can be done ahead.  I have made this with regular CalRose rice and it just takes a little longer to cook.

Ingredients: 

• 1 1/2 c converted rice (not long grain or CalRose)
• 1 1/2 tsp salt
• dash of pepper
• 2 Tab butter
• 3 1/2 c boiling water

Directions: 

1. Preheat oven 350°.
2. Put rice into 2 quart casserole with tight fitting lid.
3. Dot with butter.
4. Pour boiling water over rice, stirring with a fork to melt butter.
5. season with salt and pepper.
6. Bake covered for about 45 minutes.
7. Before serving, fluff with a fork.

Serves: 6

Source: Unknown??

Notes: To add color and flavor, add chopped parsley and soy sauce.  Lemon curls may be used as garnish.

1 lb rice (raw) = 2 cups (raw)
1 lb rice (cooked) = 8 cups cooked