Zesty Lemony Rice

In a medium saucepan, bring 1 3/4 cups of water to a boil.

Add the lemon zest, lemon juice, long-grain white rice, unsalted butter, and kosher salt to the saucepan, stirring to combine. Reduce the heat to low, cover the saucepan, and let the rice cook for 20 minutes or until all the water is absorbed and the rice is tender.

Remove the saucepan from the heat and let the rice stand for 5 minutes, covered.

Fluff the rice with a fork, and season with additional salt, if desired. Finally, stir in the minced fresh Italian parsley before serving.