Persian Rice with Golden Crust

• 2 quarts water
• 2 tablespoons salt
• 1 1/2 cups long-grain rice (not converted; preferably basmati or jasmine)
• 3 tablespoons unsalted butter

1. In a large saucepan bring water with salt to a boil.
2. Add rice and boil 10 minutes.
3. In a colander drain rice and rinse under warm water.
4. In a 2- to 3-quart nonstick saucepan melt butter.
5. Spoon rice over butter and cover pan with a kitchen towel and a heavy lid.
6. Fold edges of towel up over lid and cook rice over moderately low heat until tender and a crust forms on bottom, 30 to 35 minutes.
7. Spoon loose rice onto a platter and dip bottom of pan in a large bowl of cold water 30 seconds to loosen tah-dig.
8. Remove tah-dig and serve over rice.

water, salt, longgrain rice, unsalted butter

Taken from www.epicurious.com/recipes/food/views/persian-rice-with-golden-crust-100915 (may not work)