Thursday, February 12, 2009

Persian Rice

  • 3 cups long grain white rice
  • 1/2 cup melted butter
  • 1/4 teaspoon salt (or to taste)
  • 2 quarts water
  • 1 cup water

1. Start the 2 quarts water and salt boiling in large stock pot or dutch oven. Rinse rice until water runs clear (or as close to clear as you can get it). Add rice to boiling water, boil about 10 minutes or until rice is about half cooked. Drain rice in colander, reserve.

2. In stock pot or dutch oven, pour about 1/4 cup melted butter on bottom, tilt to cover 2 inches up sides. Pour the half-cooked rice into the pot, try to make a nice mound in the middle, and avoid the sides as much as possible.With the end of a wooden spoon, make holes in the mound of rice (5 or 6 places) evenly around. Pour the remaining melted butter onto the rice, and drizzle 1/4 cup of the extra water into the holes you made. Cover pot with kitchen towel to absorb the steam, place pot lid on towel.

3. Cook on very low heat, checking after about 15 minutes. If the rice is browning too fast, add the remaining extra water a little bit at a time. Cook rice until it's done, about 30 minutes. Try not to check it too often, as it needs to steam.

Serves 6-8

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