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Ingredients
- 2 quarts water
- 2 tablespoons salt
- 1 1/2 cups long-grain rice (not converted; preferably basmati or jasmine)
- 3 tablespoons unsalted butter
Method
- In a large saucepan bring water with salt to a boil.
- Add rice and boil 10 minutes.
- In a colander drain rice and rinse under warm water.
- In a 2- to 3-quart nonstick saucepan melt butter.
- Spoon rice over butter and cover pan with a kitchen towel and a heavy lid.
- Fold edges of towel up over lid and cook rice over moderately low heat until tender and a crust forms on bottom, 30 to 35 minutes.
- Spoon loose rice onto a platter and dip bottom of pan in a large bowl of cold water 30 seconds to loosen tah-dig.
- Remove tah-dig and serve over rice.
