Coriander Rice

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 1/2 cups basmati rice
• 3 quarts water
• 1 1/2 tablespoons salt
• 5 tablespoons unsalted butter
• 1 tablespoon coriander seed, coarsely crushed
• 1/4 teaspoon black pepper
• 1 lemon, zest of

Recipe

• 1 bring 3 quarts water to a boil in a heavy pot.
• 2 rinse the rice in several changes of cold water until the water runs clear. drain well.
• 3 add the rinsed rice to the boiling water and cook, uncovered, stirring occasionally, 5 minutes from the time the water returns to a boil.
• 4 drain the parboiled rice well and clean and dry the pot.
• 5 add the butter to the pot and cook over low heat until melted.
• 6 stir in the coriander seeds and pepper.
• 7 add the parboiled rice to the pot, making a mound in the center.
• 8 use the handle of a cooking utensil to make 5 or 6 holes in the rice, all the way to the bottom of the pot.
• 9 lay the lemon zest over the top of the rice.
• 10 cover the pot with a kitchen towel and a lid, folding the edges of the towel up over the lid (to keep the towel from burning).
• 11 cook rice over low heat, undisturbed, until the rice is tender and a crust has formed on the bottom of the pot, about 30 to 35 minutes.
• 12 remove the pot from the heat and let rice stand, tightly covered and undisturbed, for 30 minutes.
• 13 spoon the loose rice onto a serving platter and garnish with the lemon zest.
• 14 season with salt to taste.
• 15 break up the crust and scatter it over the rice. serve warm.