Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Butter 2 c Chicken stock; fresh or can
4 tb Butter; melted 1/2 ts Salt
1 c Rice, white; long or medium Black pepper; freshly ground
;grain, uncooked

In a heavy 2 to 3 quart saucepan, melt the 2 tablespoons of butter
over moderate heat. when the foam begins to subside, add the rice
and stir for 2 or 3 minutes until all the grains are evenly coated.
Do not let the rice brown. Pour in the stock, add the salt and a few
grindings of pepper, and bring to a boil, stirring constantly. Cover
the pan and reduce the heat to its lowest point. Simmer for 20
minutes, or until all the liquid has been absorbed and the rice is
tender but still slightly resistant to the bite.
Pour in the 4 tablespoons 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.

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Source: Time Life Series: Middle Eastern Cooking "circa 69"

MMed by: earl.cravens#salata.com
Submitted By EARL CRAVENS On 03-24-95

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