steamed rice

Ingredients for B to 10 people Time to prepare: 1 hour (approximately) :

* 1 kg (2 lbs 3 oz) of polished rice

* 100 g (4 oz) of butter

* 1 soupspoonful of groundnut oil

* salt

Preparation:

Coat the rice with 1 soupspoonful of oil and place in the upper part of the couscous steamer, the lower one containing boiling water. Make the join between the two parts airtight by binding with a cloth steeped in flour and water. Once the rice begins to steam, cook for 10 minutes and then remove from the heat.

Rinse the rice in cold water and leave to stand spread out in a ‘gsââ. Then put the rice back to steam as before for 5 minutes. Take off the heat, rinse again in cold water, leave to stand for 5 minutes again in the gsââ before steaming for the third time. Then remove from the heat, pour into the gsââ, add a heaped teaspoonful of salt and 25 g (1 oz) of butter.

Put back on the heat for the fourth time, remove from the heat after five minutes and add 25 g (1 oz) of butter. Put back on , the heat for the fifth and last time. Turn out when the swollen grains are well cooked. Add the remaining butter 50 g (2 oz) to the rice. Arrange in a dome on a round dish decorate with cinnamon and serve with separate bowls of caster sugar and fresh. un boiled milk.