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Quick-Cook Basmati Rice
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Source: Steven Raichlen
| 6 cups | water |
| 2 tablespoons | unsalted butter |
| 1 teaspoon | salt |
| ½ teaspoon | freshly ground white pepper |
| 2 cups | basmati rice |
Place the water, butter, salt, and pepper in a large, heavy pot and bring to a boil. Stir in the rice and return the water to a boil over high heat.
Reduce the heat to low, cover the pot tightly, and cook the rice until the grains are tender and all the water is absorbed, about 18 minutes. Remove the ot from the heat and let stand, covered, for 5 minutes.
Gently fluff the rice with a fork and serve immediately.
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