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1
Measure rice and put in a heavy 4 quart saucepan.
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2
Wash rice, rubbing it through your fingers in several changes of water until the water is almost clear.
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3
(this rids the rice of excess starch and prevents crust from sticking to the pan when cooking.
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4
).
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5
Cover with water by at least 1 inch and add 2 tablespoons of the salt; stir.
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6
Let stand at least 2 hours; turn into a colander and drain water.
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7
Using the same saucepan, bring 2 quarts of water to a boil over high heat.
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8
Add the remaining tablespoon of salt, then sprinkle in the soaked rice, keeping the water at a boil.
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9
Stir once to keep from sticking to the bottom, then boil over medium heat, uncovered, for 10 minutes.
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10
Remove rice from heat and drain in a colander.
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11
Melt 3 tablespoons of the butter in the same, dry, saucepan.
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12
Stir in the oil and yogurt.
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13
Spoon half the rice in lightly, then sprinkle on the currents, and top with the remaining rice.
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14
Dot with remaining 5 tablespoons of butter, cut into small pieces.
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15
Put a double thickness of paper toweling on top of the pan, then a tight-fitting lid.
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16
Turn heat to medium and cook until you hear the rice sizzling, 5 to 8 minutes, to form the crust.
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17
Then turn heat to as low as possible, and let rice steam 1 hour.
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18
(a little shorter or longer time doesn't matter).
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19
Remove rice and set pan in cold water a few minutes.
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20
This will help loosen the crust which has formed on the bottom.
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21
Loosen edges around rice with a spatula.
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22
Put a serving platter over the top; invert rice onto platter.
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23
If cooked properly, the rice should unmold with the crust on top.
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24
(if not, no problem- just scrape out the crust as best as you can and place on top of rice.
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25
It will still be attractive!
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26
).
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27
To prepare in advance, complete all steps, but be certain to unmold immediately on an overproof platter.
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28
Reheat, loosely covered with foil, in a 350 degree oven for 10 to 15 minutes.
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29
Sprinkle with about 1 tablespoon of water before reheating to keep rice from being too dry.
