Dolmas-Grape Leaves Stuffed With Fragrant Rice - cooking recipe

Ingredients

2 cups water
salt
1 cup long grain white rice (or use long grain brown rice)
1/4 teaspoon cinnamon (preferably fresh ground)
1 tablespoon sugar
1 tablespoon unsalted butter
1 lemon, zest and juice of (about 2 tbls. juice)
1/4 cup dried currant (or use raisins)
1/4 cup toasted pine nuts
black pepper (or a 5 pepper mixture)
20 -25 grape leaves packed in brine
extra virgin olive oil

Preparation

Bring water to a boil in a medium saucepan; add 1 teaspoons salt, then stir in the rice, cinnamon, sugar, butter, and lemon zest. Allow pot to return to a boil, then cover and cook over low heat until the rice is just tender, 15-20 minutes(a littlemore for brown rice). The rice should be slightly undercooked at this point, since it will cook a little more when the dolmas steam.
Move the rice to a bowl and, while it is still hot, toss with the currants(or raisins), pine nuts, and lemon juice. Season to taste with salt and pepper.
Rinse and drain the grape leaves, pat them dry, and snip off the stems; spread them out on a work surface. Pack 1 tbls. rice in your hands to compress it and place in the center of each grape leaf. Fold in the bottom and the two sides, then roll toward the top until the entire grape leaf has been rolled.
Brush the dolmas lightly with a little olive oil and set in a steamer basket. Place the steamer over boiling water, cover, and steam for 3-5 minutes, until heated through.
Serve warm or at room temperature.