-
1
Bring 3 quarts water to a boil in a heavy pot.
-
2
Rinse the rice in several changes of cold water until the water runs clear. Drain well.
-
3
Add the rinsed rice to the boiling water and cook, uncovered, stirring occasionally, 5 minutes from the time the water returns to a boil.
-
4
Drain the parboiled rice well and clean and dry the pot.
-
5
Add the butter to the pot and cook over low heat until melted.
-
6
Stir in the coriander seeds and pepper.
-
7
Add the parboiled rice to the pot, making a mound in the center.
-
8
Use the handle of a cooking utensil to make 5 or 6 holes in the rice, all the way to the bottom of the pot.
-
9
Lay the lemon zest over the top of the rice.
-
10
Cover the pot with a kitchen towel and a lid, folding the edges of the towel up over the lid (to keep the towel from burning).
-
11
Cook rice over low heat, undisturbed, until the rice is tender and a crust has formed on the bottom of the pot, about 30 to 35 minutes.
-
12
Remove the pot from the heat and let rice stand, tightly covered and undisturbed, for 30 minutes.
-
13
Spoon the loose rice onto a serving platter and garnish with the lemon zest.
-
14
Season with salt to taste.
-
15
Break up the crust and scatter it over the rice. Serve warm.
