In a 1 1/2 to 2 -quart saucepan toast sesame seeds in butter over moderate heat, stirring occasionally, until golden and transfer to a small plate. In same pan bring water to a boil with salt and stir in rice. Reduce heat to moderately low and simmer rice, covered, until most liquid is absorbed, about 15 minutes. Stir in parsley and sesame seeds with any remaining butter on plate and fluff rice with fork.;
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