Put rice in a non-stick, heavy-bottomed pan with 500ml (18fl oz) boiling water and a pinch of salt. Simmer without stirring for around 8 minutes until half cooked; drain.
Add the butter to the cleaned pan and swirl up the sides. Tip in the rice, push to the edges, cover with a tea towel and lid and cook for 10 to 15 minutes, easing up the bottom of the rice every so often to check it's browning, not burning. When golden, tip into a bowl, season and serve.
- 250g (9oz) basmati rice (we like Tilda), rinsed a few times
- 50g (2oz) butter, melted
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