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| 2 1/2 Tasse | Long grain rice |
| 2 Teelöffel | salt |
| 5 Tasse | water boiling |
| 1/3 Tasse | Butter Or Vegetable Oil |
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Cooking time 45 minutes.
Wash and drain the rice. Put in a saucepan and blend in the salt until each grain looks glazed. Cover with the boiling water. Bring to a boil again and simmer for about 25 minutes, until all of the water is absorbed.
Heat the butter to bubbling, add the rice and fry to a light brown. Dry in an uncovered pan in a very slow oven, 250 degrees F., for about 10 minutes or until the grains are fluffy.
From How To Make Good Curries by Helen Lawson Copyright 1973
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