2 tablespoons butter
2 tablespoons white sugar
1/4 teaspoon salt
1/4 teaspoon paprika
2 cups uncooked white rice
1/2 teaspoon dried dill weed
1 cup water
1/2 teaspoon dried parsley
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, cream together the butter, sugar, salt, paprika and rice. Mix in the dill weed and pour over the rice mixture. Cover, and refrigerate overnight.
The next morning, preheat oven to 425 degrees F (220 degrees C).
Heat water in a small saucepan over medium heat. Stir in rice and cook 8 minutes, until rice is cooked through. Add all remaining ingredients to rice mixture and cook 10 minutes. Stir mixture into the casserole mixture.
Bake uncovered at 375 degrees F (220 degrees C) for 30 minutes. Turn off oven and leave casserole uncovered for 5 hours.