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1
Rinse the rice under cold water in a fine mesh sieve.
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2
Set aside to drain.
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3
I always do this step first thing in the morning or as early in the day as possible.
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4
In a medium saucepan, bring the water and salt to a boil.
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5
Add the rinsed rice and boil uncovered on high heat for 2 minutes.
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6
Cover the pan, reduce the heat to low and simmer for 20 minutes.
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7
The water should have absorbed after twenty minutes.
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8
Turn the heat off, keep the pan on the burner and let stand for 10 minutes.
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9
Note: I left the rice to stand a total of 20 minutes while I prepared the rest of the meal.
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10
Melt the butter (or butter/olive oil) in a frying pan.
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11
Saute the pine nuts and *ground cinnamon (or cinnamon stick) until the pine nuts are light golden.
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12
Watch this step carefully because pine nuts burn easily (and they cost a pretty penny here so I am extra careful!).
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13
*If you choose ground cinnamon, only saute 3/4 teaspoon of it and save the remaining 1/4 teaspoon cinnamon for sprinkling on top of the rice just before serving.
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14
Transfer the rice to a serving dish or platter, drizzle the toasted pine nuts/butter mixture over the rice and garnish with the cinnamon stick or a dusting of ground cinnamon.
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15
Sprinkle with freshly grated black pepper.
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16
Prep time includes setting the rice aside to stand after cooking.
