Читать книгу The French Menu Cookbook: The Food and Wine of France - Season by Delicious Season - Richard Olney - Страница 39

1 tablespoon (½ ounce) butter

1 cup dry, unwashed rice

salt

2 cups boiling water

4 tablespoons (2 ounces) butter

Melt the tablespoon of butter in the saucepan over a low flame, add the rice, sprinkle with salt, and allow it to cook gently in the butter, stirring regularly with a wooden spoon, for a couple of minutes, or until the grains lose their slightly translucent quality and become milky and opaque. Add the boiling water, stir once to be certain no grains are sticking (done correctly, no grains will be browned and none will stick), and cover tightly. Leave to cook, undisturbed, for about 25 minutes, either on top of the stove or in a preheated slow oven. If left on top of the stove, it may be necessary to use an asbestos mat undeneath the pot to help regulate the heat—the liquid should present only the slightest suggestion of a surface movement. The rice is done when the water has been completely absorbed. Mix in the remaining butter, cut into small pieces, manipulating the rice delicately with the prongs of a fork so as not to break or crush the grains, and turn it out immediately into a warmed serving dish (or, if it is prepared some time in advance, into another saucepan which will then be kept, covered, in a warm, but not hot, place).