Simple Turkish Pilaf

This recipe serves:  4

3/4 cup Egyptian, baldo or Arborio rice
1 tablespoon unsalted butter
1 cup mild lamb stock, beef stock or chicken stock
salt to taste
1. Wash the rice in several changes of water until the water runs clear. Put the rice in a large bowl, add cold salted water to cover, and soak for 30 minutes.

2. In a heavy pot, melt the butter over medium heat. Drain the rice and add to the pot. Stir the rice with the butter for 2 to 3 minutes. Add the stock and adjust the seasoning. Bring to a boil, cover, lower the heat and simmer for 20 minutes.

3. Remove from the heat and let stand for 20 minutes before serving.

© Copyright 1998, Jeffrey Alford and Naomi Duguid. Seductions of Rice: A Cookbook. Used with permission of Artisan, A Division of Workman Publishing, Inc.

Serving Size: about 1/2 cup of rice

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