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Print this Recipe    Chelou

Chelou (serves 6)

2 cups Basmati
8 cups water
2 teaspoons salt
1/4 cup butter or ghee
1/4 cup water

Put the rice in a sieve and rinse under running water, until the
water remains clear. Let drain. Bring 8 cups of water to a boil
in a heavy pot. Add the salt and rice and stir, until the water
boils again. Let cook for 5 minutes. Then pour into a sieve and
let drain.

In a small pot, heat the butter with 1/4 cup of water until it
foams. Pour 1/2 of that mixture into the pot in which the rice was
cooked, make sure the bottom and the sides of the pot are coated.
Put half of the precooked rice in the pot, flatten with the back
of a spoon. Put the remaining rice on top, so that it forms a
little mound. Make a hole in the middle with the end of a wooden
spoon and pour the remaining butter-water mixture over the rice.

Wrap the lid of the pot with a kitchen towel, then put the lid on
tightly. Cook at medium-to-low heat for 10 minutes, then reduce
the heat even more, simmer for another 5 minutes. The kitchen towel
soaks up the steam, so that the rice gets to be very light and
non-sticky. When it is finished, stir carefully with a fork to
distribute the butter evenly. The rice will also have a beautifully
crunchy crust.

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