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.
- 1 cup basmati rice, rinsed and drained
- 2 cups water (approximate; go by your rice cooker directions)
- 2 tbsp. melted butter
- Sumac (optional)
Place rinsed rice in a basic electric rice cooker and fill with water to the line.
Cook according to your cooker’s directions.
Make a well in the center of the cooked rice in the cooker and pour melted butter in there.
Cover the rice cooker and operate again, as you did before.
Remove lid and place a plate over the cooker opening. Invert.
Sprinkle with sumac, if desired.