Narsai's basmati rice pilaf

3 Servings

Ingredients

Quantity Ingredient
1 cup Basmati rice
1½ cup Water; plus
½ cup Water; *as directed
1 tablespoon Butter or oil
Salt; to taste

Directions

Place rice in a bowl and rinse with tap water until the water runs clear.

Set aside to soak for 10-30 minutes. Heat 1½ - 2 cups water with butter or oil and salt in a small saucepan with tight fitting lid. Drain the rice, and when the water comes to a boil, stir into the pot. As soon as it returns to a boil, lower the heat to the slowest simmer, cover the pot and cook for 10 minutes. Remove from heat with the lid still on, and let rest for 5-10 minutes. Stir well and serve.

* Use 1 ½ cups for very firm rice and up to 2 cups for softer, fluffier rice. The shelf age and source of the rice cause slight variations in the amount of water which will be absorbed.

See Also: Narsai's Kitchen c/o KCBS (1997: SF/Berkeley)

Edited by Hanneman

Recipe by: Narsai M. David, San Francisco Posted to MC-Recipe Digest by Kitpath <phannema@...> on May 08, 1998

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