INGREDIENTS

INSTRUCTIONS

If you are using Iranian rice, start at least 6 hours ahead. Spread  it
on a clean surface and pick out and discard any dark or discolored
grains. Then wash it in a fine sieve or colander set under warm
running water until the draining water runs clear. Finally place the
rice in a large bowl or pot, add 1/4 cup of salt and enough cold  water
to cover it by about 1 inch and soak overnight, or for at least  6
hours. If you are using other long-grain rice, wash it in the same
way, but soak it in the salt water for about 2 hours.  In a heavy 3 to
4 quart saucepan equipped with a tightly fitting lid,  bring 6 cups of
fresh water to a boil over high heat. Drain the rice  thoroughly and
pour it into the boiling water. in a slow, thin stream  so the water
does not stop boiling. Stir once or twice, then boil  briskly,
uncovered for 5    minutes. Drain in a sieve.  Pour 1 cup fresh water
and the melted butter in the saucepan and pour  in the parboiled rice,
mounding it slightly in the middle of the pan.  Cover the pan tightly
with a strip of aluminum foil and set the lid  in place. Simmer the
rice over moderate heat to 15 to 20 minutes, or  until the grains are
tender and have absorbed all the liquid in the  pan.  Serve at once.
Traditionally, when served with skewered broiled meat  or chicken, the
rice is served mounded into individual portions with  a well in the
center of each. A pat of butter is placed on top, a raw  egg yolk is
dropped in, and the top is sprinkled with salt, a  grindings of pepper
and if desired a little dried sumak.  Recipe By     :
jrtrint@PacBell.COM  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 557
Calories From Fat: 298
Total Fat: 33.4g
Cholesterol: 761.1mg
Sodium: 326.4mg
Potassium: 142.9mg
Carbohydrates: 47.4g
Fiber: <1g
Sugar: <1g
Protein: 15g