Family Spice Recipe for Basmati Rice with Potato Crust

Basmati Rice with Potato Crust

The key to making Basmati Rice is to partially cook it first in boiling water, then to steam it until cooked through. If you cook the rice for too long in the boiling water, you will have a lumpy mess after you steam it.

 

Recipe by Family Spice

 

 

 

INGREDIENTS:

  • 3 cups basmati rice
  • 8 cups of water, plus more for washing rice
  • 4 TBS salt
  • 2 TBS melted butter
  • 1/2 tsp crushed saffron
  • 1 1/2 TBS canola oil
  • 1 russet potato

 

  1. In a medium-sized bowl soak with water:
    • 3 cups basmati rice (long grain)
  2. Gently wash the rice by stirring the rice in the water with your hand. This helps wash some of the starch and grit out. Pour out the water and repeat two more times.
  3. After washing the rice a third time, let the rice soak in:
    • 8 cups of water
    • 2 TBS salt
  4. In a small bowl mix:
    • 1 TBS hot water
    • 2 TBS melted butter
    • 1/2 tsp crushed saffron
  5. Bring to boil in a 5-quart non-stick pot:
    • 8 cups water
    • 2 TBS salt
  6. When the pot has come to boil, pour out the water in the bowl containing the soaking rice. Add the wet rice to the boiling water.
  7. After the rice and water comes to boil again and the rice floats to the top of the pot (approx. 6 mins), pour the contents of the pot into a fine colander. You know your rice is ready to strain if you bite a rice kernel and the center is uncooked.
  8. Return the pot to the burner, set heat to medium and add:
    • 1 1/2 TBS canola oil
    • 1 russet potato, cut in circles 1/2" thick
  9. Using a spatula, gently scoop the drained rice in to the pot. Make sure you do not push the rice in together as this will result in mushy rice. Scatter the rice throughout the pot, in a pyramid shape until finished. Your pot should not be filled to the top. You will need about 3 inches between the top of your rice and the top of the pot. If you must tap the rice off of your spatula, do not tap it against the pot. This will move the rice in the pot and press them together. Tap your spatula against the colander.
  10. Pour the saffron mixture over the top of the rice.
  11. Cover the lid of your pot with a clean towel or several paper towels, and set firmly over your pot to prevent steam from escaping. The towel will keep the condensation from dropping back into your rice and turning the rice into mush.
  12. After 7 minutes, lower the heat to low and let the rice finish cooking for another 45 mins. You will know your rice is done because it has fluffed up. Another trick to see if your rice is down is to lick your finger and quickly touch your wet finger against the side of the hot pot. If you hear a sizzle sound, your rice is done (and hopefully your finger isn't burned!).

 

Family Spice Recipe for Basmati Rice with Potato Crust

Family Spice Recipe for Basmati Rice with Potato Crust

Family Spice Recipe for Basmati Rice with Potato Crust

 

 

Prep Time: 15 min

Cook Time: 60 min

Difficulty: Intermediate

Servings: 6

Serving Size: 1/2 cup uncooked rice

Serving Suggestions: Once you learn to make Basmati Rice, you will never go back to instant! Other options for your crust: onion slices, tortilla, lavash bread or rice mixed with yogurt and saffron. All these options will be explained here at Family Spice in the near future!

 

 

 

 

 

 

 

 

 

 

 

 

Rice can be served two different ways. First, you can place a large plate over the top of your pot. The plate must be large enough to cover your pot with plenty of room to spare. Grab the plate and pot handles and carefully lift the pot and flip it over so the pot is facing down on the plate. Put the plate on the table and gently wiggle and lift the pot up.This method is pictured above. A second option is to use a spatula to gently scoop the rice out and onto the platter. On the bottom you will find the crust (called "ta-dig") and you can place the pieces along the platter (pictured below)

 

If you have undercooked your rice during the boiling stage and your rice isn't cooked after 45 minutes, you can add a couple teaspoons of water to the rice, cover the pot again and have the new steam help finish the cooking. If your crust is soggy, leave it in the pot and let it sit under medium-high heat until crunchy. If your crust won't come out of the pot, stick the bottom of the pot in a sink filled with a couple inches of cold water. This will help the crust come out.

Family Spice Recipe for Basmati Rice with Potato Crust

 

Basmati Rice served with lavash crust surrounding it.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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