Title: Pilav (steamed sauted rice)
 Categories: Middle east, Turkish, Rice, Time/life
      Yield: 6 Servings
 
      2 tb Butter
      4 tb Butter; melted
      1 c  Rice, white; long or medium
           ;grain, uncooked
      2 c  Chicken stock; fresh or can
    1/2 ts Salt
           Black pepper; freshly ground

MMMMM----------------SILVER XPRESS MAIL SYSTEM 5---------------------
 
    In a heavy 2 to 3 quart saucepan, melt the 2 tablespoons of butter
  over moderate heat.  when the foam begins to subside, add the rice
  and stir for 2 or 3 minutes until all the grains are evenly coated.
  Do not let the rice brown.  Pour in the stock, add the salt and a few
  grindings of pepper, and bring to a boil, stirring constantly. Cover
  the pan and reduce the heat to its lowest point.  Simmer for 20
  minutes, or until all the liquid has been absorbed and the rice is
  tender but still slightly resistant to the bite.
    Pour in the 4 tablespoons of melted butter and toss the rice with a
  fork until the grains glisten.  Drape a towel over the rice and let
  it stand at room temperature for about 20 minutes before serving.
  
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