Simple Turkish or Arabian Pilaw (From Mr. Lane, the Oriental traveller)

Instructions

1. Boil rice in plenty of water for about twenty minutes, so that the water drains off easily, leaving the grains whole and with some degree of hardness.
2. Stir it up with a little butter, just enough to make the grains separate easily.
3. Season it with salt and pepper.
4. Often a fowl, boiled almost to rags, is laid upon the top. Sometimes small morsels of fried or roasted mutton or lamb are mixed up with it, and there are many other additions; but generally nothing is added to the rice but the butter, salt and pepper.