Rice isn’t actually “ruined” when it sticks to the bottom of the pot. Indeed, in a lot of places and across the Middle East, stuck-pot rice is encouraged for its sticky, crusty deliciousness. This is a dead-easy way to cook it, before serving with yogurt and spices. It’s homey and delicious, beautiful and fragrant, all at once.
Ingredients
- Salt
- 1 ½ cup basmati rice, well rinsed
- Freshly ground black pepper
- ¼ cup peanut oil, or neutral oil like grape seed or corn oil
- ¼ cup plain yogurt, preferably whole-milk
- 1 tablespoon lime juice
- 1 tablespoon good curry powder.
- Nutritional Information
Nutritional analysis per serving (4 servings)
389 calories; 14 grams fat; 1 gram saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 57 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 5 grams protein; 1 milligram cholesterol; 11 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings.
Preparation
- Fill a medium pot with lightly salted water, and bring to boil. Stir in rice, return to boil and lower heat so water is at a lively simmer. Cook undisturbed 5 minutes; drain, and set aside. Rice will be only partly done. Season to taste with salt and pepper.
- In a large mixing bowl whisk together 2 tablespoons oil, the yogurt, lime juice and curry powder. Season to taste with salt and pepper, and whisk until smooth. Add rice, and toss gently to coat with yogurt mixture.
- Put 2 remaining tablespoons oil in a large heavy-bottom pot with tight-fitting lid, and turn heat to medium-high. Add rice mixture, pressing it down in pan with fork. Wrap clean kitchen towel around lid of pot so it completely covers inside of lid; gather corners on top so they do not fall anywhere near stove. Place lid on pot, sealing tightly. Mixture will sizzle immediately.
- When rice and spices are fragrant – in 3 to 5 minutes – turn heat down very low. Cook undisturbed about 30 minutes; rice should smell toasty but not burned. Remove from heat, and let sit 5 minutes more.
- Carefully remove lid and cloth, and turn pot upside down over a platter. If rice comes out in a single crust, terrific. If not, use a spatula to scrape crisp pieces out of pan and onto remaining rice. Season to taste with salt and pepper, and serve immediately.
55 minutes
Dining and Cooking