Recipe - Narsais Basmati Rice Pilaf

1 cup Basmati rice
1 One half cup Water; plus
One half cup Water; *as directed
1 tablespoon Butter or oil
Salt; to taste

Place rice in a bowl and rinse with tap water until the water runs clear.
Set aside to soak for 1030 minutes. Heat 1 One half 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 510 minutes. Stir well and serve.

* Use 1 One half 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)
http://www.kcbs.com/narsai/

Edited by Hanneman

Recipe by: Narsai M. David, San Francisco

Posted to MCRecipe Digest by Kitpath phannema@wizard.ucr.edu on May 08,
1998