Chelou

Chelou

Steamed rice

By
From
The Complete Middle Eastern Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
400g basmati or other good-quality long-grain white rice
2 tablespoons salt
60g butter or ghee

Method

  1. Remove any discoloured grains and stones from the rice. Place the rice in a sieve and wash well under running water until the water runs clear. Drain.
  2. Bring 2 litres water to the boil in a heavy-based saucepan. Add the salt and rice and stir until the water returns to the boil. Allow the rice to boil for 5 minutes, then drain immediately.
  3. In a small saucepan, heat the butter with 60 ml water until bubbling. Pour half the mixture into the saucepan in which the rice was cooked, swirling to coat the base and side. Spread half the partly cooked rice in the pan and even it out with the back of a spoon.
  4. Spoon the remaining rice on top in a mound. Make a hole in the centre with the end of a wooden spoon, then pour the remaining butter mixture on top.
  5. Cover the rim of the pan with a doubled-over tea towel and put the lid on firmly. Cook over medium–low heat for 10 minutes. Reduce the heat to low and cook for a further 35 minutes. The cloth absorbs the steam and makes the rice fluffy and light.
  6. Stir the rice gently with a fork to distribute the butter evenly. Serve with kababs and khoreshes, and use as a basis for polous.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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