Title: Narsai's Basmati Rice Pilaf
Categories: Mc-recipe, Basics, Rice, *california
Yield: 3 Servings

1 c Basmati rice
1 1/2 c Water; plus
1/2 c Water; *as directed
1 tb 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 10-30 minutes. Heat 1 1/2 - 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 5-10 minutes. Stir well and serve.

* Use 1 1/2 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 MC-Recipe Digest by Kitpath on May 08,
1998