Cook the basmati rice in chicken broth for 20 minutes, per instructions. Remove the pot from the heat, without removing the lid, and let it sit for 5 minutes. Fluff with a fork then pour into a bowl. Return the pot back to the stove over medium heat. Add the butter and let it brown, watching it carefully, for 1-2 minutes. Add the pecan pieces, cooked rice, fresh parsley, and sea salt and freshly cracked pepper, to taste. Toss until evenly coated then taste and re-season with salt and pepper if needed. Serve immediately. Enjoy.