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| What You Need: |
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4 tablespoons butter
1 cup uncooked long-grain white rice
2 cups boiling water
1 teaspoon salt
¼ teaspoon ground white pepper
1 cup coarsely chopped scallions, including 3 inches of the green tops
1 cup coarsely chopped fresh parsley, preferably the flat-leaf Italian variety
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| How To Cook: |
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1. In a heavy 2- to 3-quart saucepan, melt 2 tablespoons of the butter over moderate heat. When the foam begins to subside, add the rice and stir for 2 or 3 minutes to coat the grains with butter. Do not let the rice brown.
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2. Add the water, salt and pepper and, still stirring, bring to a boil over high heat. Cover the pan tightly and reduce the heat to its lowest point. Simmer undisturbed for 20 minutes, or until all the liquid has been absorbed by the rice and the grains are tender but not too soft.
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3. Meanwhile, melt the remaining 2 tablespoons of butter in a heavy 8- to 10-inch skillet set over moderate heat. Drop in the scallions and parsley, and stir for 2 or 3 minutes, until they are soft and wilted.
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4. Remove the pan from the heat. When the rice has cooked its allotted time, add the scallions and parsley, and fluff them together with a fork. Taste for seasoning and serve at once from a heated bowl.
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