Aunt Mary's pilaf with topping
4 to 6
1/2 cup (1 stick) butter, divided
2 cups converted rice
4 1/2 cups chicken broth
1 cup slivered almonds
1 cup chopped dates
1. In a medium, heavy-bottom saucepan,
melt one-quarter cup (one-half stick) butter over medium heat. Stir in the rice and stir to coat, then stir in the chicken broth. Bring the broth to a boil over high heat, then reduce and cook the rice, covered, at a gentle simmer until the liquid is absorbed, about 15 minutes. Remove from heat, place a paper towel over the pan and set aside for 10 to 15 minutes.
2. While the rice
is cooking, make the topping: Melt the remaining one-quarter cup (one-half stick) butter over medium-low heat. Stir in the almonds and cook, stirring occasionally, until the almonds are toasted to a golden-brown, about 8 minutes. Stir in the dates and continue cooking, stirring frequently, until the dates are heated through, about 2 minutes.
3. Mound the rice
neatly on a serving platter, and sprinkle over the topping. Serve immediately.
Each of 6 servings: