Turkish Rice Pilaf

• 3/4 cup long-grain rice
• 1 cup hot water or chicken stock
• 2 tbsp butter
• 1 tsp salt
• Pinch pepper

1. Rinse the rice until water runs clear then drain. Then cover the rice with hot water and leave for about 15 minutes, then drain again. 
2. Melt the butter in a cooking pot. Saute the rice with butter for 2-3 minutes while stirring. Add chicken stock, salt, and pepper. Turn the heat to low and cook until the rice absorbs all the water.
3. Take the pot off the heat. Open the lid, place a clean kitchen towel across the top of the pot on put the lid back on. Allow the Pilaf to stand for about 5 minutes.  Fluff with a fork, then serve.

Notes:

• Don't stir the pilaf while it's cooking

Yields 3 servings