Stuck-Pot Rice With Yogurt and Spices
Updated May 29, 2024
- Total Time
- 55 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Salt
- 1½cup basmati rice, well rinsed
- Freshly ground black pepper
- ¼cup peanut oil, or neutral oil like grape seed or corn oil
- ¼cup plain yogurt, preferably whole-milk
- 1tablespoon lime juice
- 1tablespoon good curry powder.
Nutritional analysis per serving (6 servings)
261 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 5 grams polyunsaturated fat; 38 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 4 grams protein; 161 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Fill a medium pot with lightly salted water, and bring to boil. Stir in rice, return to boil and lower heat so water is at a lively simmer. Cook undisturbed 5 minutes; drain, and set aside. Rice will be only partly done. Season to taste with salt and pepper.
- Step 2
In a large mixing bowl whisk together 2 tablespoons oil, the yogurt, lime juice and curry powder. Season to taste with salt and pepper, and whisk until smooth. Add rice, and toss gently to coat with yogurt mixture.
- Step 3
Put 2 remaining tablespoons oil in a large heavy-bottom pot with tight-fitting lid, and turn heat to medium-high. Add rice mixture, pressing it down in pan with fork. Wrap clean kitchen towel around lid of pot so it completely covers inside of lid; gather corners on top so they do not fall anywhere near stove. Place lid on pot, sealing tightly. Mixture will sizzle immediately.
- Step 4
When rice and spices are fragrant - in 3 to 5 minutes - turn heat down very low. Cook undisturbed about 30 minutes; rice should smell toasty but not burned. Remove from heat, and let sit 5 minutes more.
- Step 5
Carefully remove lid and cloth, and turn pot upside down over a platter. If rice comes out in a single crust, terrific. If not, use a spatula to scrape crisp pieces out of pan and onto remaining rice. Season to taste with salt and pepper, and serve immediately.
Private Notes
Comments
Easy to make, and easy to screw up too...I have made this numerous times. The flavor is always good. What's difficult is making sure you use enough oil in the bottom of a heavy cooking pot. Add a liberal amount of oil, otherwise the rice will need to be scraped out, not smacked out. If you do it well, all the rice will come out in a beautiful circular "cake" with the brown bits on the bottom and the rest on top.
This is my favorite recipe for rice - have made it at least once a month for several years. The crunchy rice is addictive. Great as a side with seafood, vegetarian or just as is out of the pot. Looks beautiful on a platter for a special dinner. I like to squeeze a little lime on top before serving and anything green like peas or parsley looks wonderful with this rice.
Great recipe! I made the rice, and then afterward I sautéed onions, garlic, a couple of green bell peppers, and some chicken sausage together. Mixed everything and topped with scallions and feta. Ideal weeknight dinner.
I haven't done it yet, but this suggestion from a friend makes sense. When you're ready to unmold the rice, reheat it briefly over a burner, then quickly place the bottom of the pan in a bowl or sinkful of very cold water --with ice if necessary. There'll be some dramatic sizzling; make sure your hands are protected and your pan is sturdy metal (not ceramic or glass.) When you flip the uncovered pan over the platter, the rice crust will release more easily. When I try it, I'll report back.
My husband says this is the best rice I ever made. Just follow the recipe. It’s grand.
Excellent! Mine did not stick- I used a small Dutch oven for even heat. Also, I added two tablespoons of water with the yogurt. It seemed too dry to moisten and stick together enough. Based on the texture, browning, and ease of removal, I think it was the right choice. We used a Balti Curry powder, and all loved it.
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