Wash the rice thoroughly in cold running water until the water runs clear. Drain well in a sieve. Place the water and salt in a large heavy pot and bring to a rapid boil. Sprinkle in the rice and bring back to a boil. Use a long-handled spoon to gently lift any rice off the bottom of the pot. Cook until just tender but still firm, about 5 minutes, then drain immediately in a sieve.
Put the rice back in the pot, drizzle with the butter, lard, or oil, and toss gently to coat. Shape into a gentle mound. Wrap the lid in a cotton cloth and cover the pot tightly. Place over medium heat and steam for 3 minutes, then reduce the heat to very low and steam for another 15 minutes. Set aside, covered, until ready to serve. Serve, together with the bottom crust, in a large shallow bowl or on a platter.
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