Recipe: Stuck-Pot Rice with Yogurt and Spices

STUCK-POT RICE WITH YOGURT AND SPICES

"Stuck-pot rice, is common in Iran, Iraq and Turkey. Rice sticks to the bottom of a pot and forms a delicious crispy crust. It's a delicacy. Basmati rice is used in the recipe here. Brown basmati is OK as long as its initial cooking time is 15 minutes; it's also a good idea to line the pot's lid with a clean cloth to prevent condensation dripping into the rice and slowing the formation of a crisp bottom." - Louise Crosby

Salt, to taste
1 1/2 cups white or brown basmati rice
Freshly ground black pepper
1/4 cup peanut or neutral oil such as grapeseed or corn, divided use
1/4 cup yogurt, preferably whole milk
1 tablespoon freshly squeezed lime juice
1 tablespoon curry powder or paste

Bring a medium pot of water to a boil and salt it. Stir in the rice and return to a boil, then lower heat so the water still bubbles. Cook undisturbed -- white rice for about 5 minutes, brown rice, maybe 15. Drain and set aside. Taste (the rice will only be partially done), add salt if needed, and sprinkle with pepper.

Put 2 tablespoons of the oil in a large bowl and whisk in the yogurt, lime juice and curry powder. Sprinkle with salt and pepper and keep whisking until smooth. Add rice and use a fork to toss gently, coating it with the yogurt mixture.

Put the remaining oil in a large, heavy pot with a tight-fitting lid over medium-high heat. Add the rice mixture, pressing it down in the pan with a fork. Wrap a clean kitchen towel around the lid of the pot so it completely covers the inside of the lid, with the corners gathered on top so they don't fall anywhere near the stove. Then carefully cover the pot to seal the rim. The mixture will sizzle immediately. But when you start to smell the spices and rice cooking -- in 3 to 5 minutes -- turn the heat down very low. Cook, completely undisturbed, for about 30 minutes, or until the rice smells toasty but not burned. Remove from the heat and let sit another 5 minutes.

Carefully remove lid and the cloth and turn the pot upside-down over a plate. If the rice crust comes out in a single piece, terrific. If not, use a spatula to scrape the crisp pieces out of the pan and put them on top of the remaining rice. Serve immediately, sprinkled with some salt and pepper if you like.

Makes 4 servings
From: How to Cook Everything Vegetarian by Mark Bittman
Source: Louise Crosby, The Ottawa Citizen, Thursday, February 14, 2008