* Exported from MasterCook II *
Recipe By : Jennifer Young/Rosa Kim
Serving Size : 6 Preparation Time :1:00
Categories : Pasta & Rice
Ingredient -- Preparation Method
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2 Cups Basmati Rice
2 Tablespoons Olive Oil -- (approx.)
3 Medium Potatoes, peeled
1) Put the rice in a large cooking pot and rinse it in several changes of cold water until the water remains clear.
2) Cover the rice with with water so that the top of the water is at least two inches above the rice. Generously salt the water.
3) Heat the rice over high heat, stirring frequently so that the rice grains do not stick to the bottom, and boil, stirring occasionally, until the rice grains are soft on the outside, but still slightly crunchy on the inside.
4) While the rice is boiling, peel and thinly slice (aprox. 1/8 inch thick) enough potatoes to cover the bottom of the pot that you are planning to cook the rice in.
5) Pour the rice into a collander and rinse it under tepid water. This removes the salt and excess starch so that the rice grains do not stick together; it also stops the rice from cooking further at this point.
6) Cover the bottom of the cooking pot with the olive oil and heat the oil over medium heat. When the oil is hot, cover the bottom of the pot with the sliced potatoes.
7) Heap the rice on top of the potatoes in a mound that is tall in the center and slopes down to the sides of the pot.
8) Using the handle of a wooden spoon, poke several holes in the rice.
9) Lay a clean dish towel on the counter and put the pot lid in the center, then fold the towel up over the top of the lid and put the lid on the pot.
10) Turn the heat down to low and cook until drops of water applied to the side of the pot sizzle. This can take anywhere from 15-30 minutes or more. Be careful not to burn the potatoes (this can happen if the heat is too high) and do not lift the pot lid to check the rice!
11) Remove the pot from the heat and submerge the bottom of the pot in cold water. This lifts the potatoes off the bottom of the pot.
12) To serve attractively, invert the serving plate over the pot and then invert the pot so that the potatoes are on top. Alternatively, serve the rice in the pot.
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