Ways of Cooking Plain Rice (A Turkish and Egyptian Way)

• 2 cups long-grain or basmati rice
• 3 cups water
• Salt
• 4 tablespoons butter or vegetable oil

1. Wash the rice if basmati and drain well.
2. Heat the butter or oil in a saucepan.
3. Throw in the rice and stir gently for a minute or two, until the grains are translucent and well coated with fat.
4. Add the water (or use stocka bouillon cube will do at a pinch) and salt.
5. Bring to the boil vigorously, then cook gently over very low heat, tightly covered and undisturbed, for about 20 minutes, until the rice is tender and the characteristic little holes have appeared on the surface.
6. Never stir while it is cooking.
7. Allow to rest, covered, for 10 minutes before serving.

longgrain, water, salt, butter

Taken from www.epicurious.com/recipes/food/views/ways-of-cooking-plain-rice-a-turkish-and-egyptian-way-373691 (may not work)