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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Start the 2 quarts water and salt boiling in large stock pot or dutch oven. | 2. Rinse rice until water runs clear (or as close to clear as you can get it). | 3. Add rice to boiling water, boil about 10 minutes or until rice is about half cooked. | 4. Drain rice in colander, reserve. | 5. In stock pot or dutch oven, pour about 1/4 cup melted butter on bottom, tilt to cover 2 inches up sides. | 6. Pour the half-cooked rice into the pot, try to make a nice mound in the middle, and avoid the sides as much as possible. | 7. With the end of a wooden spoon, make holes in the mound of rice (5 or 6 places) evenly around. | 8. Pour the remaining melted butter onto the rice, and drizzle 1/4 Cup of the extra water into the holes you made. Cover pot with kitchen towel to absorb the steam, place pot lid on towel. | 9. Cook on very low heat, checking after about 15 minutes. If the rice is browning too fast, add the remaining extra water a little bit at a time. | 10. Cook rice until it's done, about 30 minutes. | 11. Try not to check it too often, as it needs to steam. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grain white rice	3	cups		-	-	-	-
butter	1/2	cup	melted	684.0	31.428	21.372	57.6
salt	1/4	teaspoon		-	-	-	-
water	2	quarts		0.0	0.0	0.0	0.0
water	1	cup		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.