From Food From Plenty by Diana Henry
-Pour 2 cups of white Basmati rice into a strainer and wash well until the water runs clear.
-Put the rice into a bowl and cover with water and let it soak for 2 hours. Wash and rinse again.
-Bring a saucepan of water to a boil, then add the rice.
-Cook for about 6-7 minutes then drain and rinse the rice in lukewarm water.
-Shell 1 pound of shell peas and chop up 1 bunch of fennel.
-Finely chop up ½ bunch of green onions and ½ bunch of cilantro.
-Toss the peas, fennel (if you are using it) and herbs together with a pinch of sea salt.
-Heat 3 TBS butter and ¼ cup olive oil in a large saucepan until foaming.
-Add half the drained rice, a pinch of sea salt and then half of the pea/herb mixture.
-Reduce the heat to very low and make 3 steam holes in the rice with the handle of a wooden spoon.
-Wrap the lid of the pan in a kitchen towel and put the covered lid on to the saucepan (the kitchen towel will stop the condensation from falling
back into the rice and making it soggy).
-Leave to cook for a further 20 minutes.
-Empty the rice into a bowl, making sure you dislodge “the lovely crispy bits at the bottom.”
-Serve with a squeeze of lemon.