Preparation Steps

• Rinse the rice under cold water until the water runs clear. Then soak it in a bowl of water for at least 30 minutes.
• Bring a large pot of salted water to a boil. Add the rice and parboil for 5-6 minutes. Drain well.
• Heat the oil and butter in a non-stick pot over medium heat. Layer the drained rice in a dome shape.
• Wrap the lid of the pot with a clean towel. Place it on the pot tightly to catch steam, and cook on low heat for 40 minutes until crispy.
• Invert onto a serving platter so the crispy layer is on top. Serve immediately.