Crispy Rice

Total Time:
1 hr 20 min
Prep:
15 min
Cook:
1 hr 5 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Kosher salt
  • 1 1/2 cups basmati rice
  • 2 tablespoons plain yogurt
  • 1 tablespoon butter, melted, plus 1 tablespoon
  • 1 tablespoon vegetable oil
  • 1 tablespoon finely chopped flat-leaf parsley
  • 1/2 teaspoon sumac, optional
Directions
  • Bring a large pot of well-salted water to a boil.

  • Place the rice in a large bowl, rinse with cold water and drain in a colander until the water runs totally clear. Drain well.

  • Add the rice to the pot and boil until the grains are soft on the outside but still hard at the center, about 6 minutes. Drain the rice and rinse under cold water.

  • Measure out 1 1/4 cups of the parcooked rice and transfer to a bowl; stir in the yogurt, the 1 tablespoon melted butter and 1/4 teaspoon salt.

  • Melt the oil and the remaining 1 tablespoon butter together over medium-low heat in a 2- to 3-quart nonstick pot with a tight-fitting lid. Add the yogurt rice and spread it evenly to cover the bottom of the pot. Add the remaining rice, mounding it into a pyramid shape. Insert the handle of a wooden spoon into the mound 3 or 4 times to make vents for steam to escape. Increase the heat to medium-high and cook until the rice starts to steam, about 2 minutes. Reduce the heat to medium-low and cover the pot, first with a clean towel and then with a lid. Steam until the rice is fully cooked and a golden brown crust has formed on the bottom, about 50 minutes.

  • Spoon the loose rice onto a platter, then use a firm spatula to remove the crust from the pan. Top the rice with the crust and sprinkle with the parsley and sumac if using. Serve immediately.


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    Recipe courtesy of Ellie Krieger