The only rice we use at the restaurant (other than Arborio for risotto) is basmati, a nutty-tasting long-grain rice preferred by Indians and Persians because it is the only rice that can be held for a while after cooking without becoming gummy or mushy. We have a special technique for preparing the rice that I think will work perfectly for you at home.
Heat the water in a large pot to boiling. Add the salt and drop in the rice.
Coat a shallow baking pan with some of the melted butter. Spread the rice in the pan. Season the remaining butter with salt and pepper to taste and drizzle over the rice. Cover the pan with foil and
© 1998 Joyce Goldstein. All rights reserved.