Butter and Yogurt Rice (Chello)

In a large pot, bring the water to a boil with the salt

Gradually add the rice and cook, stirring occasionally to prevent it from sticking to the bottom of the pot

Drain in a colander

Pour 4 cups of warm water over the top

Melt 3 tablespoons of butter with 1 tablespoon of water and place in a refractory mold

Mix half of the cooked rice with yogurt and spread over the melted butter

Add the remaining rice in the middle, without touching the sides of the mold

Make a hole in the center of the rice with a wooden spoon handle

Bake in a hot oven for 15 minutes

Melt 3 tablespoons of butter with 2 tablespoons of water and pour over the rice

Reduce oven temperature slightly

Cover the rice and bake at moderate heat for another 30 minutes

Place the mold on a cool surface or in a pot of cold water to release the crust from the bottom

Transfer the top layer of rice to a serving dish

Release the crust from the bottom with a spatula and spread over the rice on the serving dish.