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Cyprus Eastern Forum Index » Cypriot Recipes & Music » Crunchy Topped Rice
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Crunchy Topped Rice 
Post: #1   PostPosted: Fri Nov 25, 2011 7:32 am Reply with quote
2diffs
Joined: 19 Feb 2009
Posts: 2333
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Location: Dheryneia

 
This is my twist on a rice dish which originates from Persia.

I use Basmati Rice and cook using the absorbtion method.

For each teacup of dry rice add 2 cups of water.(1cup will serve 2 people but your guests might want seconds)

Measure out your rice into a bowl and rinse several times to remove the milkyness from the water, then drain and place into a heavy bottomed pan.

Add the measures of water, a pinch of salt and a couple of cardamon pods, bring to the boil. Turn down the heat and simmer, the rice will absorb all the water as it cooks.

Prepare a non stick frying pan by gently melting a generous knob of butter.

When the rice is almost cooked there should be no water left.

Turn the rice into the buttered hot pan remove the cardamon pods, add a dash of olive oil and level the top with a spatula.

Heat the frying pan gently for about 8 minutes, do not stir or fork the rice! if you must, gently lift a side to check your progress.

The rice will form a crust on the pan bottom. You will see some of the rice grains browning around the sides.

When the rice is ready place a flat plate on top and flip it over so the rice is transferred bottom side up onto the plate.

You should now have a golden brown rice dish perfectly shaped to the form of your frying pan, decorate with a sprig of basil and a couple of slices of raw tomato.

Serve immediately.
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Post: #2   PostPosted: Fri Nov 25, 2011 8:07 am Reply with quote
AskCy
Joined: 24 Sep 2007
Posts: 2539
Pictures: 18
Location: UK

 
sounds like a nice change from plain rice...

would it hold together better if you didn't wash all the starch out of the rice at the start ?

Steve

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Steve < that's me not Steve the board Owner ! Smile
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Post: #3   PostPosted: Fri Nov 25, 2011 10:58 am Reply with quote
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Joined: 19 Feb 2009
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Location: Dheryneia

 
I prefer my rice to be loose which is why I use Basmati, what is being washed off is the rice dust but if you prefer it to be sticky miss out the washing or use a long grain or Italian rice.
The butter and olive oil keep the rice firm to present but it will then crumble on the plate when served.

Individual portions can also be created using a non stick yorkshire pudding tray in a very hot oven, cover the top with foil to stop the rice from drying out. You could leave the top uncovered and brush with butter when nearly ready......Saigon puddings as a change from Yorkshires!
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Post: #4   PostPosted: Fri Nov 25, 2011 9:05 pm Reply with quote
journo
Joined: 22 Mar 2009
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We love Irani rice, but just add a little butter/olive oil to the original pan in which the rice is cooked (and you can add it before all the liquid is absorbed). Same result, quicker, less washing up!
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Crunchy Topped Rice 
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