Special Everyday Rice

[Guest guest]

* Exported from MasterCook *

 

Special Everyday Rice (chelo)

 

Recipe By :CL # 9247 Cookbook Picks

Serving Size : 6 Preparation Time :0:30

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 cups basmati rice

1/4 cup salt

water

1/4 cup vegetable oil or 4 tablespoons butter

2 tablespoons plain yogurt

1 large egg

1 teaspoon saffron threads -- dry-roasted, crumbled to a powder,

and dissolved in 3 tablespoons warm water (optional)

 

Wash the rice thoroughly, then place in a large pot with 3 tablespoons of the

salt and enough cold water to cover by 2 inches. Let

soak for 2 to 3 hours.

 

Drain well in a fine sieve. In the same pot, bring 4 quarts of water to a

vigorous boil. Add the remaining 1 tablespoon salt, then

gradually sprinkle in the rice. Stir gently to prevent sticking, and bring back

to a boil. After the rice has been boiling for 2

minutes, test for doneness. The rice is ready when the outside is tender but

there remains a slight uncooked resistance at the core

of the grain. If the core of the grain is brittle, it's not done enough.

Continue to check the rice until done, usually about 4

minutes, then drain in the sieve and rinse with tepid to cool water (to prevent

cooking any more).

 

Place the pot back over high heat and add the oil or butter and 1 tablespoon

water. In a small bowl, whisk together the yogurt and

egg. Stir in about 1/2 cup rice, then place in the sizzling oil and spread over

the bottom of the pot. Gradually add the remaining

rice, sprinkling it in to form a mound. Use the handle of a wooden spoon to make

three or four holes through the mound to the

bottom, then cover the pot with a lid wrapped in a tea towel. (The towel helps

seal the lid and absorbs moisture from the rising

steam.) Heat over medium-high heat until steam builds up, 1 to 2 minutes, then

lower heat to medium-low and cook for about 30

minutes. When it is done, the rice will be tender and fluffy with a flavorful

crust, the tahdig, on the bottom.

 

The tahdig comes off more easily if, before removing the lid, you place the pot

in an inch of cold water (in the sink) for a minute.

Then remove the lid and, if you're using saffron, gently spoon about 1 cup rice

into the saffron water mixture; stir to blend. Mound

the remaining rice on a platter. Sprinkle on the saffron rice, if you have it.

Place chunks of the crust on top or on a separate

plate; it's a big treat.

 

Source:

" Courtesy of Seductions of Rice by Jeffrey Alford and Naomi Duguid "

S(Formatted by):

" KES on 12/24/00 "

Start to Finish Time:

" 3:45 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 352 Calories (kcal); 12g Total Fat; (29% calories from fat); 8g

Protein; 53g Carbohydrate; 32mg Cholesterol; 4325mg

Sodium

Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 1563 0 0 0