Ingredients

　　2 cups long-grain or basmati rice

　　3 cups water

　　Salt

　　4 tablespoons butter or vegetable oil

　　Wash the rice if basmati, and drain well. It is not necessary to wash American long-grain. Put the 3 cups of water, salt, and 4 tablespoons butter in a saucepan, and bring to the boil. Throw in the rice and boil vigorously for 2 minutes. Cover the pan tightly and cook over very low heat, undisturbed, for about 20 minutes, until the rice is tender and fluffy, and little holes have appeared all over the surface. Turn off the heat and allow to rest for 10 minutes before serving.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf