Pilav

By Howie

Middle Eastern Rice

Ingredients

• 2 tb butter plus 4 tb melted butter
• 1 cup uncooked long or medium grain white rice
• 2 cups chicken stock, fresh or canned
• 1/2 tsp salt
• fresh ground pepper

Preparation

Step 1

1) In a heavy 2-3 quart saucepan, melt the 2 tb of butter over moderate heat. When the foam begins to subside, add the rice and stir for 2-3 minutes until all the grains are evenly coated. Do not let the rice brown. Pour in the stock, add the salt, a few grindings of black pepper, and bring to a boil, stirring constantly. Cover the pan and reduce heat to its lowest point. Simmer for 20 minutes, or until all the liquid has been absorbed and the rice is tender but still slighlty resistant to the bite.

2) Pour in the 4 tb of melted butter and toss the rice with a fork until the grains glisten. Drape a towel over the rice and let it stand at room temperature for about 20 minutes before serving.