| 1 | Cooking times will vary according to brands of rice and manufacturers of cookers. |
| 2 | The note gives more detail. |
| 3 | Refer, also, to the recipe for chelow which details technique. |
| 4 | Pick over and wash 3 cups of rice 5 times in warm water. |
| 5 | Combine all the ingredients except the saffron water in the rice cooker; gently stir with a wooden spoon and start the cooker. |
| 6 | After 1 ?hours, pour saffron water on top of rice. |
| 7 | Unplug rice cooker. |
| 8 | Allow to cool for 10 minutes without uncovering the pot. |
| 9 | Remove lid and place a round serving dish over the pot. |
| 10 | Hold the dish and the pot tightly together and turn them over to unmold rice. |
| 11 | The rice will be like a cake. |
| 12 | Cut into wedges and serve. |
| 13 | Detail --- these cooking times are for the national deluxe rice cooker. |
| 14 | The cooking time for rice may vary according to different brands of rice cookers. |
| 15 | It is desirable but not essential to soak the rice in 8 cups water with 2 tablespoons salt for 2 to 24 hours. |
| 16 | This is especially good for older basmati-type rice. |
| 17 | For american long-grain rice, use only 3 cups of water and wash the rice once. |
| 18 | Among other long-grain types of rice, choose those that are long, thick, and sleek at the tip. |
