CORIANDER RICE

Steps:

• Bring 3 quarts water to a boil in a heavy pot.
• Rinse the rice in several changes of cold water until the water runs clear. Drain well.
• Add the rinsed rice to the boiling water and cook, uncovered, stirring occasionally, 5 minutes from the time the water returns to a boil.
• Drain the parboiled rice well and clean and dry the pot.
• Add the butter to the pot and cook over low heat until melted.
• Stir in the coriander seeds and pepper.
• Add the parboiled rice to the pot, making a mound in the center.
• Use the handle of a cooking utensil to make 5 or 6 holes in the rice, all the way to the bottom of the pot.
• Lay the lemon zest over the top of the rice.
• Cover the pot with a kitchen towel and a lid, folding the edges of the towel up over the lid (to keep the towel from burning).
• Cook rice over low heat, undisturbed, until the rice is tender and a crust has formed on the bottom of the pot, about 30 to 35 minutes.
• Remove the pot from the heat and let rice stand, tightly covered and undisturbed, for 30 minutes.
• Spoon the loose rice onto a serving platter and garnish with the lemon zest.
• Season with salt to taste.
• Break up the crust and scatter it over the rice. Serve warm.