Makes fluffy rice with a crispy golden crust. If you like it darker than what is in my photo, try running your rice cooker a third time.

I made this salad as part of an Iranian dinner I was making, which included basmati chelou (rice) and Persian Grilled Lamb Chops.

 

Ingredients:

• 1 cup basmati rice, rinsed and drained
• 2 cups water (approximate; go by your rice cooker directions)
• 2 tbsp. melted butter
• Sumac (optional)

Method:

Step 1

Place rinsed rice in a basic electric rice cooker and fill with water to the line.

Step 2

Cook according to your cooker’s directions.

Step 3

Make a well in the center of the cooked rice in the cooker and pour melted butter in there.

Step 4

Cover the rice cooker and operate again, as you did before.

Step 5

Remove lid and place a plate over the cooker opening. Invert.

Step 6

Sprinkle with sumac, if desired.