Summary

Ingredients

• 1 kg rice (long grain or basmati)
• 2 large potatoes, raw
• salt
• olive oil

Print Recipe Pin Recipe

Instructions

1. Cook the rice in plenty of salted water until it is about half ready (must still be hard inside), then strain.
2. Peel the potato and cut into 2-3mm thick slices (best with a bread slicer).
3. Put some olive oil in a coated pan and line the bottom of the pan with the potato slices (the bottom should be covered as completely as possible). Salt a little, then fry briefly. Spread the drained rice on the potato slices.
4. Spread the kitchen towel (tea towel) over the pan, put the lid on it (as tight as possible) and finish cooking over medium heat.
5. Be careful not to burn the hanger!
6. The potato slices should be golden brown and crispy, the rice dry and grainy.