I prefer my rice to be loose which is why I use Basmati, what is being washed off is the rice dust but if you prefer it to be sticky miss out the washing or use a long grain or Italian rice.
The butter and olive oil keep the rice firm to present but it will then crumble on the plate when served.
Individual portions can also be created using a non stick yorkshire pudding tray in a very hot oven, cover the top with foil to stop the rice from drying out. You could leave the top uncovered and brush with butter when nearly ready......Saigon puddings as a change from Yorkshires!
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We love Irani rice, but just add a little butter/olive oil to the original pan in which the rice is cooked (and you can add it before all the liquid is absorbed). Same result, quicker, less washing up!
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