Crispy rice is becoming increasingly popular in fancy restaurants. It’s actually pretty easy to make at home and the crispy bits are delicious. It’s so good, in fact, that my family will no longer eat rice prepared the “North American” way. So be forewarned – kids and adults love this rice A LOT and it may cost you your “easy meal”.
This is a completely different method to prepare rice and it’s a lot of fun to make. First, you want to rinse your basmati rice 2-3 times and then soak it in water (one inch covering) for 2-3 hours. You can soak it for longer if you like, even overnight.
Bring a pot of salted water to a full boil. Drain your rice and add it to the pot. Allow to rice to cook for about 5-7 minutes. You want it to be “mostly done”, but slightly al dente. Drain and run cold water through the rice to stop it from overcooking.
Mix one cup of the cooked rice with an egg yolk.
In a non-stick pot, heat the butter, oil and either turmeric or saffron water. (To make saffron water grind 1 pinch saffron with 1 small pinch sugar and mix in 1/4 cup hot water).
If you want to be fancy, place sliced potato or onion in a single layer on the bottom of the pot.
Add the egg-rice mixture to the pot and pat down to form a solid layer.
Scoop the remaining rice into a mound on top. If you used saffron water, drizzle some on top of the mound to create some brightly colored rice grains.
Cover the pot with a double layer of paper towel and cover with a tight sealing lid (careful that the paper towel does not catch fire!)
Heat on medium for 3 minutes to help crisp the bottom. Then reduce the heat to medium low and steam the rice for 20 minutes.
After 20 minutes check the bottom of the rice to make sure it is golden and crispy. If it’s still soft, replace the paper towel and lid and turn the heat up for 3 minutes and recheck.
Scoop the soft rice out of the pot and place on a serving dish. Either carefully lift off the crispy layer or invert the pot to remove.
Here’s how it looks with the crispy layer intact without potato or onion.
Here’s how it looks with the crispy bits broken up and potato/onions added.
- 2-3 cups basmati rice
- 1 egg yolk
- 2 tbsp butter
- 1 tbsp vegetable oil
- 1/4 tsp tumeric may sub 1 tbsp saffron water
- 1 onion sliced - optional
- 1 russet potato sliced - optional
Rinse the rice 2-3 times and then soak in water for a least 2-3 hours. (may soak longer, even overnight)
Bring a large pot of salted water to a full boil.
Drain and add rice to boiling water. Cook for 5-7 minutes or until almost done or al dente.
Drain rice and rinse with cold water to stop the cooking process.
Mix one cup of the rice with an egg yolk.
In a non-stick pot melt the butter, oil and turmeric (or saffron water) on medium heat. (To create saffron water grind 1 pinch saffron with 1 small pinch sugar and add to 1/4 cup hot water).
If using potato and/or onion place in pot in a single layer. Add rice/egg mixture and pat down to form a solid layer.
Scoop remaining rice on top into a mound. If using saffron water, drizzle some on top of the mound to create some brightly colored rice grains.
Cover with a doubled over paper towel and secure with a tight fitting lid. Take care that the paper towel does not catch on fire.
Cook on medium for 3 minutes to help crisp the bottom.
Reduce heat to medium-low for 20 minutes. Check rice. If bottom not crisped increase heat for 3 minutes and recheck.
Scoop out the soft rice onto a serving dish.
Either carefully remove crispy layer with a spatula or invert pot over the serving dish to remove. Enjoy!