Persian Rice with Rice Crust
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 300 g basmati rice
- 20 g butter or hee
- salt
Print Recipe
Pin Recipe Instructions
- Cook time: 50 minutes
- Total time: 1 hour
- Cook rice in plenty of well-salted water until it is almost soft. This takes about 8 minutes. Pour into a sieve, scraping the pot properly. Turn the hotplate down to low heat.
- Put 2 - 3 tablespoons of water in the saucepan and melt the butter or ghee in it. Then put the rice back in the pot and use a spoon to create a pyramid shape. Do not mix the bottom layer with the butter with the rest. Poke holes in the rice pyramid with a wooden wooden spoon. I always get about 7-10 holes. Cover the pot with a kitchen towel and then put the lid on. Make sure that the pot is really well closed.
- Let it steep for about 40 minutes on a relatively low heat. If you listen to the pot, it should rustle quietly. Important: Do not lift off the lid during this time. After 40 minutes, remove the lid and rinse the outside of the pot with cold water, this will help the rice to detach itself from the base.
- Put on the plate, turn the whole thing over, and hope that all of the rice falls out nicely, a nice golden brown rice crust should have formed, which now lies on the loosely grainy and fragrant rice. The crust tastes delicious! The bigger the pot, even with a small amount of rice, the more crust there is. I like to add plenty of salt to the water at the beginning, the rice then tastes spicier and more interesting.
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