Easy Butter Rice

For this recipe I used Colosal Riso Scotti rice - but you can use any round grain rice that you like.

Measure 1 glass of rice and wash it well in 2-3 waters.

In a deep frying pan or a pan, melt the butter and the sunflower oil over it.

When it has melted, immediately add the rice and mix well, so that each grain is covered with butter / oil.

Add 2 glasses of water, mix well so as not to make the rice lumpy.

Add salt, stir and simmer.

When it starts to boil, mix well, make a small fire under the pan, slowly boil the rice and cover the tuciu with a lid.

In about 10-15 minutes you notice that the rice absorbs all the water, level it a little and taste it. It should be ready, but a little "al dente".

Turn off the heat, cover the pot with a lid and let it sit for about 15-20 minutes - during this time the rice will penetrate better and will be good.

Notice that the rice becomes more grain-by-grain and seems to absorb water better.

You can serve it as such, with any favorite vegetables-meat.

Or more artistically - shape it with a kitchen ring or grease a cup of butter, stuff the hot rice in it and turn it on a plate.

Good appetite!