---------- Recipe via Meal-Master (tm) v8.02
  Categories: Middle east, Turkish, Rice, Time/life
       Yield: 6 servings
       2 tb Butter
       4 tb Butter; melted
       1 c  Rice, white; long or medium
            ;grain, uncooked
       2 c  Chicken stock; fresh or can
     1/2 ts Salt
            Black pepper; freshly ground
 ---------------SILVER XPRESS MAIL SYSTEM 5.---------------
     In a heavy 2 to 3 quart saucepan, melt the 2
   tablespoons of butter over moderate heat.  when the
   foam begins to subside, add the rice and stir for 2 or
   3 minutes until all the grains are evenly coated. Do
   not let the rice brown.  Pour in the stock, add the
   salt and a few grindings of pepper, and bring to a
   boil, stirring constantly.  Cover the pan and reduce
   the heat to its lowest point.  Simmer for 20 minutes,
   or until all the liquid has been absorbed and the rice
   is tender but still slightly resistant to the bite.
     Pour in the 4 tablespoons of melted butter and toss
   the rice with a fork until the grains glisten.  Drape
   a towel over the rice and let it stand at room
   temperature for about 20 minutes before serving.
   91 of 116
   Source: Time Life Series: Middle Eastern Cooking
   "circa  69
   MMed by: earl.cravens@salata.com
   Beach, CA * 310-543-0439 28.8k (1:102/125)
   Ä Area: International Cooking
   65 Date: 24 Mar 95 23:22:00 From: EARL CRAVENS Read:
   Yes Replied: No
     To: ALL
                                           Mark: Save
   Subj: T/L Mid East 092-116