This is a favorite of mine. The recipe is from Canal House, maybe book 6? This looks to be it (with a few extra notes).

The recipe is pretty simple. The biggest challenge for me is heat distribution. I have a pretty heavy pan, but I really want a good medium-low which my stove lacks. Each burner is nested (a small ring inside a larger one); low has flames on just the inner ring, medium has flames everywhere. Next time, I'll try a heat diffuser (on medium), just for the rice cooking stages.