Pilav (steamed sauted rice) Recipe

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Pilav (steamed sauted rice)

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Categories:	Arabic, Cereals, Coffee & Tea, Eastern European, Middle Eastern, Rice & Grains, Steamed, Turkish	Rating:	0
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Ingredients:

2	tbsp	Butter
4	tbsp	Butter, melted
1	cup	Rice, white, long or medium
		Grain, uncooked
2	cup	Chicken stock, fresh or can
1/2	tsp	Salt
		Black pepper, freshly ground

Procedures:

1	In a heavy 2 to 3 quart saucepan, melt the 2 tablespoons of butter over moderate heat.
2	When the foam begins to subside, add the rice and stir for 2 or 3 minutes until all the grains are evenly coated.
3	Do not let the rice brown.
4	Pour in the stock, add the salt and a few grindings of pepper, and bring to a boil, stirring constantly.
5	Cover the pan and reduce the heat to its lowest point.
6	Simmer for 20 minutes, or until all the liquid has been absorbed and the rice is tender but still slightly resistant to the bite.
7	Pour in the 4 tablespoons of melted butter and toss the rice with a fork until the grains glisten.
8	Drape a towel over the rice and let it stand at room temperature for about 20 minutes before serving.
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