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1
Wash the rice in several changes of warm water until the water runs clear.
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2
Soak the rice for 6 to 8 hours or overnight, in cold water to cover, with 1 tablespoon of the salt.
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3
(Alternatively, to save time, soak the rice in lukewarm water with the salt for 30 to 45 minutes.)
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4
Heat a large, heavybottomed skillet over medium heat.
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5
Add 2 tablespoons of the olive oil and the onion.
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6
Cook until the onion becomes translucent, about 10 minutes.
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7
Add the lentils, garlic, pepper, and paprika.
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8
Continue cooking 2 minutes.
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9
Add 2 cups of water, cover, and cook until tender, about 45 minutes.
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10
Season with the 1 teaspoon salt, or to taste.
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11
Stir in the basil.
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12
In a large saucepan, over mediumhigh heat, bring 2 1/2 quarts of water to a boil with the remaining 1 tablespoon of salt.
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13
Drain the rice from the soaking liquid and add it to the boiling water.
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14
Return to a boil and cook for 10 to 12 minutes, uncovered, stirring occasionally.
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15
Test a grain of rice for doneness; it should be cooked entirely except for a small part in the center.
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16
Strain the rice in a colander and rinse with warm water.
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17
Drain well.
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18
Heat the remaining 2 tablespoons of olive oil in a large, wellseasoned or nonstick stock pot with a tightfitting lid, over medium heat.
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19
Add about 2 tablespoons water and sprinkle the cooked rice evenly onto the bottom of the pot a spoonful at a time until twothirds of the rice has been distributed.
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20
Spread the lentil mixture evenly over the rice.
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21
Cover the lentils with the remaining rice, mounding it slightly in the center.
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22
Use the handle of a wooden spoon to poke about 5 deep holes in the rice from the surface of rice to the bottom of the pot to allow steam to escape.
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23
Cover the pot with a thick cotton dish towel and place the lid on tightly.
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24
Reduce the heat to mediumlow and cook for 35 to 40 minutes, turning the pot occasionally.
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25
Fill the sink with cold water 1 or 2 inches deep.
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26
Remove the cover from the rice and have a large, round platter ready.
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27
Place the pot in the sink for 1 minute, watching so that no water enters the pot.
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28
Remove the pot and dry off the bottom, then invert the rice cake onto the platter.
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29
It should unmold itself in one piece and be golden brown.
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30
Bring the platter to the table and serve family style.
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31
Cut individual wedges from the rice cake, similar to cutting a pie.
