Title: Sauteed Basmati Rice (Khara Chaval)
Categories: Rice Indian
Yield: 2 Generous

1	c	Basmati rice
1 1/2	tb	Unsalted butter OR- a mix of oil/butter
2	c	Water; recipe lists 1-2/3, but I use 2 cups
1	ts	Fresh lemon or lime juice
3/4	ts	Salt

1. Clean, wash, soak and drain the basmati rice as per the recipe detailing those instructions.

2. Heat the butter or mix in a heavy 1-1/2 quart nonstick saucepan (I used the Revere sauce pan that still in the cabinet under the stove. Might be 3 quarts. Has a handle on it) over moderate heat until the butter froths. Pour in the rice and gently stir-fry for about two minutes.

3. Add the water, lemon juice and salt, increase the heat to high and quickly bring the water to a full boil.

4. Immediately reduce the heat to very low, cover with a tight-fitting lid and gently simmer without stirring for 20-25 minutes or until the rice is tender and the water is fully absorbed. Turn the heat off and let the rice sit, covered, for 5 minutes to allow the fragile grains to firm up. 5. Just before serving, uncover and fluff the piping-hot rice with a fork.

From "The Art of Indian Vegetarian Cooking". Format in MM by Karen Adler SPXB77A. By fatfree-request@fatfree.com on Jun 16, 1997

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