Armenian-Style Rice Pilaf

Place rice in a medium bowl and rinse with hot tap water until water runs clear, about 30 seconds. Cover rice completely with fresh hot tap water and set aside for 10 minutes. Drain rice thoroughly in a fine-mesh strainer; discard soaking water. Serious Eats / Andrew Janjigian Melt butter in a 3-quart saucepan over medium heat. Add the pasta and cook, stirring regularly, until evenly golden brown, 4 to 6 minutes. Add rice and cook, stirring occasionally, until edges of rice begin to turn translucent, about 3 minutes. Add stock, salt, and pepper, increase heat to high, and bring to boil. Reduce heat to low, cover, and cook until liquid is absorbed, about 10 minutes. Serious Eats / Andrew Janjigian Remove pan from heat, remove the lid, cover pot with a folded dish towel, and set lid back in place. Let sit for 10 minutes. Fluff rice with a fork, stir in half of parsley, if using, and transfer to a serving dish. Top with remaining parsley and serve. Serious Eats / Andrew Janjigian