Ingredients

serves 4-6

　　2 cups long-grain or basmati rice

　　3 cups water

　　Salt

　　4 tablespoons butter or vegetable oil

　　

Step 1

Wash the rice, if basmati, in warm water, then rinse, and drain. American long-grain does not need washing. Bring the water to the boil in a pan with a little salt to taste. Throw in the drained rice, bring to the boil again, and boil vigorously for 2 minutes. Cover the pan with a tight-fitting lid and cook over very low heat, undisturbed, for about 20 minutes, until the water has been absorbed and the rice is cooked. It should be tender and separate, with little holes all over the surface. Turn off the heat, and allow the rice to rest for 5 minutes.

　　

Step 2

Melt the butter in a saucepan and pour it evenly all over the rice. Let it rest again, covered, for 5 minutes longer, until the melted fat has been absorbed by the rice. It tastes better with butter, but you may use oil instead.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf