Daniel P. Barron

This is an Armenian dish I learned from my grandmother. It's the best way to prepare rice.

Ingredients

These quantities are for 1 to 2 people. They adjust fairly well up and down as long as you keep the proportions the same. You might need more or less water depending on the altitude and humidity of your kitchen's location.

• 1 cup white rice ⁱ
• 2 TBS unsalted butter
• 1 1/2 cups water
• salt and pepper to taste

Tools

• 2 to 3 quart saucepan.
• Flat wooden spoon.

Directions

1. Put the rice in the saucepan. Fill it with water and then drain out the water several times; this is to wash the rice.
2. Put the pan on medium-low heat at first to evaporate some of the water. Also put the butter in so it melts.
3. Raise heat to medium and fry the rice, stirring often, until it starts to sound like you are flicking tiny pebbles. It's not that you want the rice to turn brown, but it will brown a little by the time it is ready. ⁱⁱ
4. Add the water, let it come to a slight boil, ⁱⁱⁱ reduce heat to the lowest setting, and cover the pan.
5. Let it sit that way for 15 minutes.
6. Turn off the heat completely and let it sit for another 10 minutes. ^iv
7. Remove the lid, add salt and pepper, and stir it around gently so as to not break up the rice.

1. I prefer basmati ^
2. ^
3.  ^
4. If your saucepan is prone to having the lid suction on, you should prop the lid off slightly to let air flow in as it cools. ^