Basmati Rice With Potato Crust

Recipe by UmmBinat
READY IN: 1hr 4mins
SERVES: 2-3
YIELD: 2-3
UNITS: US

INGREDIENTS

Nutrition
  • 13
    cup plus 2 tablespoons butter
  • 34
    cup white basmati rice
  • 4
    cups water (may use some chicken stock if wished along with water)
  • sea salt, to taste
  • 2
    medium potatoes, peeled and thinly sliced (I like to use yellow fleshed potatoes)
  • 1
    garlic clove, minced
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DIRECTIONS

  • Rinse then soak rice for 10 minutes to 30 depending on quality.
  • Melt 2 Tablespoons of butter in a saucepan over medium heat.
  • Stir in the drained soaked rice and cook for 1 minute.
  • Bring water and stock if using to a boil add sea salt to taste add rice, bring back to a boil and boil exactly 8 minutes, drain.
  • Melt 1/4 cup butter and toss in the sliced potatoes and sea salt to taste.
  • In a heavy-bottomed pot with a tight-fitting cover, and low rim, arrange the potato slices, overlapping in 2 layers covering the bottom of the pot (using all of the butter they were tossed in).
  • Sprinkle with the garlic.
  • Evenly spoon the half-cooked rice on top of the potatoes and garlic, and spoon the remaining melted butter over the rice.
  • Cover the pot and cook over medium low heat or to brown potatoes slightly, then turn heat down and cook for 40 minutes, or until the rice is tender.
  • Removing properly can come with practice but it helps to dip the pot in cold water for 30 seconds making sure not to get water in the pot! Then flip --.
  • Enjoy!
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