Crusted Onion Basmati Rice
Vegetarian Times Issue: February 1, 2005 p.74
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Twice-cooked rice the Persian way uses a hot saucepan to form a golden crust, known as a tadiq, on already cooked rice.
Ingredient List
Serves 8
Spice Mixture
- 3 Tbs. vegetable oil
- 1/2 cup hot water
- 1 tsp. turmeric
- 2 Tbs. coriander seeds
Rice
- 2 cups uncooked basmati rice
- 6 cups cold water
- 1 Tbs. sea salt
- 1 large sweet onion such as Vidalia or Maui, cut crosswise into 1/4-inch-thick slices
Directions
- To make Spice Mixture: Combine all ingredients, and set aside.
- To make Rice: Put rice, water and salt in large saucepan, and bring to a boil over medium-high heat. Cook uncovered for 12 minutes, stirring occasionally. Drain rice; rinse with cold water.
- Heat saucepan over medium-high heat, and immediately spread 1/4 cup rice in pan and top with onion slices. Pour half of spice mixture over onions, and cook 3 minutes. Add remaining rice, and add reserved spice mixture, pouring over top of rice. DO NOT STIR! Cover, and cook 4 minutes.
- Reduce heat to low, and cook 20 minutes, undisturbed. Scoop out rice from bottom, and place in serving dish with crust on top.
Nutritional Information
Per SERVING: Calories: 220,
Protein: 4g, Total fat: 7g,
Saturated fat: 1g, Carbs: 37g, Cholesterol: mg,
Sodium: 870mg, Fiber: 3g, Sugars: 1g
