Rice connoisseurship is a serious pursuit in my family because of my Persian mother. Many say that Iranians are superior rice cooks, thanks to the high quality basmati rice they use, as well as a steaming method that employs oil or butter. I have adapted the Persian kateh method to cooking rice for Trinidadian dishes because I cannot abide sticky rice. In fact, it is a method I use for all kinds of international one-pot rice dishes including Peas & Rice, Jambalaya, Paella, and Biriyani. Here’s how I prepare plain rice to go with many of the dishes in this book.