1) Wash the rice until the water runs clear and leave to
soak for a couple of hours.
2) Put plenty of water in a large, heavy based non stick
saucepan and bring to the boil. Drain the rice and put
into the boiling water with salt. Boil, uncovered for
about 4 mins until the grains are cooked but not soft.
Drain the rice reserving a couple of tbsps of water in
the pan.
3) Chop half of the butter into small pieces and add it to
the pan. Return just enough rice to the pan to cover the
base. Mix butter and rice thoroughly and spread out to
cover the base.
4) Add the rest of the rice and dot with remaining butter.
Tap to level rice. Cover the pan with a clean tea towel
and put the lid tightly over it. Put on a heat diffuser
over a medium heat. After about 15 mins turn heat to low
and cook for 15 mins more.
5) Plunge the pan into cold water. Remove the lid and leave
for a few seconds until the crust is freed from the base
of the pan.
6) Spoon out the rice from above the crust onto a serving
dish. Lift out the crust and cut into pieces, serve with
the rice.
