India-Peelay Chaaval
2 cups long grained rice
2 2/3 cup water
1 1/4 teaspoon salt
3/4 teaspoon ground turmeric
3 to 4 whole cloves
1 inch stick of cinnamon
3 bay leaves
3 tablespoons butter, sliced
Combine rice, 2 2/3 cup water, salt, turmeric, cloves, cinnamon and bay leaves
in a large saucepan and bring to a boil. Cover with a tight-fitting lid. Turn
heat to low and simmer for 20 minutes.
Let the rice rest, covered and undisturbed for 10 minutes. Add the slices of
butter to the rice and gently mix with a fork. Remove the whole spices before
serving. Serves 6.
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