Recipe courtesy of Jeffrey Alford and Naomi Duguid
Show: Cooking Live
Episode: Cookbook Picks
Total:
4 hr 15 min
Active:
30 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Wash the rice thoroughly, then place in a large pot with 3 tablespoons of the salt and enough cold water to cover by 2 inches. Let soak for 2 to 3 hours.

Drain well in a fine sieve. In the same pot, bring 4 quarts of water to a vigorous boil. Add the remaining 1 tablespoon salt, then gradually sprinkle in the rice. Stir gently to prevent sticking, and bring back to a boil. After the rice has been boiling for 2 minutes, test for doneness. The rice is ready when the outside is tender but there remains a slight uncooked resistance at the core of the grain. If the core of the grain is brittle, it's not done enough. Continue to check the rice until done, usually about 4 minutes, then drain in the sieve and rinse with tepid to cool water (to prevent cooking any more).

Place the pot back over high heat and add the oil or butter and 1 tablespoon water. In a small bowl, whisk together the yogurt and egg. Stir in about 1/2 cup rice, then place in the sizzling oil and spread over the bottom of the pot. Gradually add the remaining rice, sprinkling it in to form a mound. Use the handle of a wooden spoon to make three or four holes through the mound to the bottom, then cover the pot with a lid wrapped in a tea towel. (The towel helps seal the lid and absorbs moisture from the rising steam.) Heat over medium-high heat until steam builds up, 1 to 2 minutes, then lower heat to medium-low and cook for about 30 minutes. When it is done, the rice will be tender and fluffy with a flavorful crust, the tahdig, on the bottom.

The tahdig comes off more easily if, before removing the lid, you place the pot in an inch of cold water (in the sink) for a minute. Then remove the lid and, if you're using saffron, gently spoon about 1 cup rice into the saffron water mixture; stir to blend. Mound the remaining rice on a platter. Sprinkle on the saffron rice, if you have it. Place chunks of the crust on top or on a separate plate; it's a big treat.

IDEAS YOU'LL LOVE

Sushi Rice

Recipe courtesy of Alton Brown

Maple Pecan Rice Pudding

Recipe courtesy of Ina Garten

Dirty Rice

Recipe courtesy of Tanya Holland

Baked Rice Pudding

Recipe courtesy of Food Network Kitchen

Black Beans and Rice

Recipe courtesy of Ingrid Hoffmann

Shrimp Fried Rice

Recipe courtesy of Sara Moulton

Coconut Rice

Recipe courtesy of Sandra Lee

Pork Chops and Rice

Recipe courtesy of Trisha Yearwood

Arborio Rice Pudding

Recipe courtesy of Gale Gand

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Farmhouse Rules

          10:30am | 9:30c

          Farmhouse Rules

          11:30am | 10:30c

          Farmhouse Rules

          12:30pm | 11:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Cooks vs. Cons

          9pm | 8c

          Cooks vs. Cons

          12am | 11c
          powered by PubExchange

          Get Cooking