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Persian Steamed Rice

11:08 AM

Thank you,diner524,for explaining this so much better than I would.Made this during the Zwt6 and this was my review:
"This is the way I saw my sister in law making rice. I always taught it's too time consuming,but since I made it myself I understand that it's so worth it to spend more time on making it. I added some green onions in it at step 3,just because DD asked for it.Thanks for sharing."
Sometimes,potato round slices or pita bread are added at the bottom for the crunchy crust.

3 cups basmati rice
1 tablespoon salt
6 cups water
4 tablespoons unsalted butter, cut into small pieces

Place the rice in a large bowl and add cold water to cover by 3 inches. Swirl around with your fingers until the water becomes cloudy, then pour through a strainer to drain. Repeat this process until the water remains clear. This will take 4 to 6 rinsings.
Place the rice, salt and the 6 cups water in a deep, nonstick saucepan. Bring to a boil over high heat. Reduce the heat to medium and simmer the rice gently, uncovered, for about 18 minutes. When the rice has absorbed all the water, reduce the heat to the lowest possible setting and sprinkle the butter pieces over the top.
Wrap a clean kitchen towel around the pot lid, piling any excess cloth on top of the lid. (You want to keep the cloth away from the heat) Place the cloth-covered lid over the rice and steam for 20 minutes. Remove the pot from the heat and let stand, covered, 5 minutes.
Gently fluff the rice with a fork and serve immediately.

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