Rice, Oriental Style

Wash well and drain one pound of rice, place it in a saucepan with three quarts of boiling water, cover and push it into the oven; when the rice is dry and sufficiently done pour it on a sieve. Put three-quarters of a pound of clarified butter cooked to hazel-nut (No. 567) in a saucepan, add to it the drained rice and cover with a wet cloth; place the lid on the saucepan to close it hermetically, then set it in a moderate oven for fifteen minutes. Serve the rice in a vegetable dish.