Drain the rice in a fine mesh strainer for 1 full minute under cold water. Set aside to drain. This is best done first thing in the early part of the day.
Grate the tomato into a glass measuring cup. I used a cheese grater and grated the toms down to their skin, then discarded.
Add enough water to the tomato to equal 2 cups.
Pour the mixture into a medium sized pot; add the butter and salt.
Bring to boil and stir in the rice.
Cover and cook on low heat. This will take about 15-20 minutes. If for some reason the rice starts to dry out, add about 1/4 cup more water and cook an additional 5-10 minutes.
Transfer to a serving bowl and garnish with *fresh* parsley. This side dish works well and is a perfect accompaniment to a heavily seasoned/more intensely flavored main dish because the flavors won't compete.