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Here's a recipe I found that's so simple even I could make it. Just a few
extra steps beyond cooking rice. Don Wiss.


GOLDEN RICE CAKE (KATEH)

Makes 6 servings

The basmati rice praised by the Indians is loved in Iran, too. With its mild
fragrance, it gives this crusty fried rice patty exotic distinction.

1 1/2 C uncooked basmati or regular rice (See NOTE)
2 3/4 C water
1 t salt
3 T margarine or butter

Heat rice, water and salt to boiling in 3-quart saucepan, stirring once or
twice. Reduce heat. Cover and simmer 14 minutes. (Do not lift cover or
stir.) Remove from heat. Fluff rice lightly with fork. Cover and let steam 5
to 10 minutes.

Stir in margarine. Smooth top of rice and gently press in saucepan. Cover
and cook over low heat until rice is light golden brown on bottom, about 30
minutes. Set saucepan in bowl of iced water 10 minutes. Loosen edge with
spatula. Unmold on serving plate. Cut into wedges. Serve warm or cold.

NOTE: Rinse rice thoroughly if using bulk basmati.