Ingredients
1
1/2 cups long-grain rice (not converted; preferably basmati or jasmine)
Directions
1.
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.
2.
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.
3.
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.
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