Title: Pilav (Steamed Sauted Rice)
Categories: Mideast Turkish Rice
Yield: 6 Servings

2	tb	Butter
4	tb	Butter; melted
1	c	Rice, white; long or medium
		;grain, uncooked
2	c	Chicken stock; fresh or can
1/2	ts	Salt
		Black pepper; freshly ground
SILVER XPRESS MAIL SYSTEM 5

In a heavy 2 to 3 quart saucepan, melt the 2 tablespoons of butter over moderate heat. when the foam begins to subside, add the rice and stir for 2 or 3 minutes until all the grains are evenly coated. Do not let the rice brown. Pour in the stock, add the salt and a few grindings of pepper, and bring to a boil, stirring constantly. Cover the pan and reduce the heat to its lowest point. Simmer for 20 minutes, or until all the liquid has been absorbed and the rice is tender but still slightly resistant to the bite. Pour in the 4 tablespoons of melted butter and toss the rice with a fork until the grains glisten. Drape a towel over the rice and let it stand at room temperature for about 20 minutes before serving.

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Source: Time Life Series: Middle Eastern Cooking "circa 69" MMed by: earl.cravens@salata.com Beach, CA Area: International Cooking

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