Ingredients
- 2 cups basmati or other long-grain rice
- 1 tbsp salt
- 2 heaped tbsp butter, plus 2 tbsp extra
Method
Wash rice well in a colander until the water runs clear then place in a bowl with the salt and lukewarm water to cover. Allow to soak for at least 1 hour (Roden recommends the longer the better - even overnight). Rinse and drain.
Bring a large pot of salted water to the boil and stir in the rice. Boil vigorously for 4-8 minutes or until slightly underdone - there should be a firmness to the rice. Quickly drain and rinse the rice and set aside.
Heat a heavy-based pot with a well-fitting lid and when hot, add 2 heaped tablespoons of butter. Add the rice, stir and finish with two more tablespoons of butter.
Cover with a dry tea towel, tucking in firmly all the edges. Put the lid on and turn the heat to very low.
Cook for another 20-30 minutes or until the rice has formed a crisp, golden-brown crusty base.
