Prep 5 mins
Cook 1 hr
From Colette Rossant's charming memoir of growing up in Egypt and France, "Apricots on the Nile." She writes that the soft portion of this rice is served in one dish and the crispy bottom pieces in another. Both parts are delicious.
- Rinse the rice under running water thoroughly and set aside in a colander to drain.
- Heat the oil in a heavy saucepan. When the oil is hot, add the rice and fry it until each grain is coated with oil.
- Add the water and salt to taste and stir.
- Cook, uncovered, over moderate heat until the water is absorbed.
- Cover, reduce heat to low, and cook for 30 minutes more.
- Spoon the top layer of rice into a bowl.
- Remove the browned layer with a spatula, break into pieces and serve alongside the rice.
Since it's only the 2 1/2 of us eating, the recipe was cut in half.
Be sure to use short grain rice (not sushi rice) and do rinse it.
If you don't rinse the grains the rice will turn out too mushy
and you won't have that crusty stuff (oh so yummy crusty stuff!)
I'm starting to get the hang of making this particular
type of rice dish much like its Persian cousin with 'tadiq' crust. It can be tricky and I
think much depends on the type of rice and timing. I
don't think I let the rice cook as long as it could have-closer to 45-50 minutes perhaps? The crust
wasn't very golden, but was it delicious! You can view the full menu here: Grilled Chicken With Mint and Pine Nut Gremolata.
Thank you, Chef Kate! Reviewed for Veg Tag/June.