30 ml/2 tbsp chopped parsley
Salt and freshly ground black pepper
Melt half the butter or margarine in a large saucepan and fry (saute) the
onions and celery until soft but not brown. Stir in the rice and water,
bring to the boil, cover and simmer for 1 hour, stirring frequently. When
the rice is quite tender, add the boiling milk and parsley and season to
taste. Bring back to the boil and simmer for a further 5 minutes, then
stir in the remaining butter or margarine and serve.