Cracked Black Pepper Rice

-Recipe from Yamuna mataji
        This zesty side dish is particularly pleasing in a large, full-course meal with two or more varieties of rice. It is served at room temperature, sometimes chilled, but it always retains pungent warmth from its substantial quantity of cracked black pepper. The rice is best cooked aldente, so that the grains are not soft but remain just firm to the bite.

Preparation time (after assembling ingredients): 5 minutes
Cooking time: 15 minutes
Serves: 5 or 6

1 cup (95 g) basmati or long- grain white rice
8 cups (2 liters) water
1 table spoon (15 ml) fresh lemon or lime juice
3 table spoons (45 ml) butter or ghee
1 small cassia or bay leaf
-1 teaspoon (2-5 ml) salt
1-1 teaspoon (5-7 ml) cracked black pepper
5 or 6 lemon or lime wedges or twists for garnishing

1.    If basmati rice is used, clean, wash, soak and drain as explained.
2.    Bring the water, lemon or lime juice, teaspoon (2 ml) of the butter or ghee and the cassia or bay leaf to a full boil in a large pan or stockpot over high heat. Stirring constantly, pour in the rice in a slow stream. Cook uncovered in briskly boiling water for 12-15 minutes or until the rice is just tender and fluffy
3.    Pour the rice into a strainer or colander and drain. Let cool fro 1-2 minutes, pick out the cassia or bay leaf and spoon the rice onto a serving platter. Stir in the remaining butter or ghee, salt and black pepper. Toss gently to mix.
4.    Chill or let cool to room temperature. Garnish with citrus wedges or twists.