for 5 minutes in plentiful boiling
salted water. Strain the rice, add it
to the first mixture, and simmer
until most of the liquid is absorbed,
but the rice must not be quite dry.
Stir in a handful of grated
Parmesan, turn the whole mixture
into a fairly deep fireproof dish,
sprinkle with more cheese and put
into a moderate oven for about 20
minutes, until a golden crust has
formed on top of the rice.
SULIMAN’S PILAFF (one of the most
comforting dishes imaginable)
Into a thick pan put 3 or 4
tablespoons of good dripping or