The following method, a simplification of the Persian one, is the one I mostly use today. It works well with all types of rice, because the grain can absorb as much water as it needs.

Ingredients

　　2 cups long-grain or basmati rice

　　Salt

　　4–6 tablespoons butter or vegetable oil

　　Wash the rice, if basmati, in warm water and drain. American long-grain does not need washing. Bring a large pan of salted water to the boil. Pour in the rice and cook over high heat for about 10–12 minutes, until the rice is still slightly underdone. Then drain quickly. In the same pot, heat half the butter or oil. Pour in the rice, add the remaining butter or oil and a little salt, and stir gently. Cover with a tight-fitting lid and steam on very low heat for 20 minutes, or until the rice is tender.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf