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Golden Rice Cake (Kateh — Iran)
1 1/2 cups uncooked Basmati or regular rice
2 3/4 cups water
1 teaspoon salt
3 tablespoons ghee, butter or margarine
If using bulk Basmati rice, rinse it thoroughly. Heat rice, water and salt to boiling in saucepan, stirring once or twice; reduce heat. Cover and simmer 14 minutes without lifting cover or stirring.
Remove from heat. Fluff rice lightly with fork; cover and let steam 5 to 10 minutes. Stir in ghee.
Smooth top of rice; gently press into saucepan. Cover and cook over low heat until rice is light golden brown on bottom, about 30 minutes. Set saucepan in bowl of iced water for 10 minutes. Loosen edge with spatula. Unmold on serving plate; cut into wedges. Serve warm or cold.
Yields 6 servings.
