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rice, lay on a shallow dish and pour boiling water over it.
Leave until the water is quite cold, then drain and wash several
times under running cold water.
Melt
butter in a large pan, but do not allow to burn. Add stock
and salt and bring to the boil quickly. Add the drained rice
and cook briskly for 5 minutes, then turn heat to very, very
low and cook with the lid on until all the stock has been
absorbed (about 7-8 minutes), when there should be holes all
over the rice. Test with a wooden spoon and if this stands
upright then the rice is cooked.
Remove
from the heat, take off the lid, put a napkin (or tea towel)
over the saucepan then replace the lid again. Leave close
to the heat to keep hot for 30-35 minutes--this period is
the most important part of pilav making.
Remove
the lid and napkin, stir with a wooden spoon until each grain
stands separately and serve at once.
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