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  Added: Nov 03, 2008  •  Visited (305)  •  Print version Print this recipe (23)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Steamed Plain Rice
What You Need:
  • 2 cups basmati rice
  • 2 teaspoons salt
  • 4 quarts water
  • 3 tablespoons butter

  • How To Cook:
    1. Place 4 quarts of water in a heavy 6-quart stove-top covered casserole and bring to a boil. Add the rice and salt and boil hard, uncovered, for 10 minutes. Drain the rice in a colander and rinse well with cold water. Drain.

    2. In the same pan, melt the butter over medium heat. Return the rice to the pan. Place a dish towel over the inside of the lid, bring the overlapping edges up over the top of the lid, and place a coffee cup over the towel and handle to keep in place. (The towel will absorb any moisture from dripping back onto the rice.)

    3. Steam over medium-low heat for 30 to 35 minutes. The rice will be ready when a cloud of steam emerges from the pan when the lid is lifted.

    4. The heat can then be turned very low, and the rice kept warm until ready to serve.

    5. Always dish out the rice with a slotted spoon, fluffing it as you place it in a serving dish. A crust of tah-dig (literally, bottom-of-the-pan) will have formed on the bottom of the pan.

    6. To serve this in one unbroken piece, immerse the exterior of the pan in cold water for a few minutes, and then pry the tah-dig loose with a spatula.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Middle East » Iran
    Main Ingredient » Grains & Cereals » Rice
    Main Ingredient » Dairy » Butter
    Dish » Side Dishes

     





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