---------- Recipe via Meal-Master (tm) v8.05
  Categories: Rice, Armenia
       Yield: 4 Servings
     1/4 c  Butter
       1 c  Basmati Rice (uncooked)
       2 c  Chicken Broth (Stock)
            Salt to taste
 -----------------------------OPTIONAL ADDITIONS-----------------------------
       1 sm Onion; finely chopped
       1 sm Clove garlic; crushed
 -----------------------------OPTIONAL GARNISHES-----------------------------
            Parsley; finely chopped
   In a heavy saucepan or casserole, melt the butter over moderate heat. Add
   the rice and cook 2 minutes until grains are thoroughly coated with butter
   but not browned, stirring constantly. Pour in the broth (stock), sprinkle
   with salt and bring to a boil, stirring. Reduce the heat to low. Cover and
   simmer for about 20 minutes or until all the liquid has been absorbed and
   the rice is tender, but still firm to the bite - not mushy. Gently fluff
   the rice with a fork. Spoon onto a heated serving platter being careful not
   to mash it.
   NOTE. You may simmer the rice 15 minutes or until just tender, then stir
   gently with a fork and place uncovered in a preheated 325 F oven 30 minutes
   or until the grains are dry and separate. Fluff gently with a fork every 10
     Although it is not typical, the pilaf may be flavoured with onion or
   garlic -as shown in the optional extras. The onion would be fried in the
   butter before adding the rice, or the crushed garlic added to the fried
   rice, before the addition of the broth. The pilaf may also be sprinkled
   with finely chopped parsley or paprika just before serving.
   MMed IMH Georges' Home BBS 2:323/4.4