Crusted Onion Basmati Rice
Recipe from
Vegetarian Times
Twice-cooked rice the Persian way uses a hot saucepan to form a golden crust, known as a tadiq, on already cooked rice.
Servings:
Serves 8
Ingredients
Spice Mixture
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3 tablespoonsvegetable oilsee savings
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1/2 cuphot watersee savings
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1 teaspoonturmericsee savings
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2 tablespoonscoriander seedssee savings
Rice
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2 cupsuncooked basmati ricesee savings
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6 cupscold watersee savings
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1 tablespoonsea saltsee savings
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1large sweet onion such as Vidalia or Maui, cut crosswise into 1/4-inch-thick slicessee savings
Directions
1.
To make Spice Mixture: Combine all ingredients, and set aside.
2.
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.
3.
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.
4.
Reduce heat to low, and cook 20 minutes, undisturbed. Scoop out rice from bottom, and place in serving dish with crust on top.
Nutrition information
Calories 220, Total Fat 7 g, Saturated Fat 1 g, Sodium 870 mg, Carbohydrate 37 g, Fiber 3 g, Protein 4 g, Sugars 1 g
Percent Daily Values are based on a 2,000 calorie diet
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