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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (467g) Recipe makes 6 servings |
||
| Calories 473 | ||
| Calories from Fat 143 | (30%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.9g | 24% | |
| Saturated Fat 9.9g | 49% | |
| Monounsaturated Fat 4.2g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 40mg | 13% | |
| Sodium 217mg | 9% | |
| Potassium 110mg | 3% | |
| Total Carbohydrate 74.0g | 24% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 0.1g | ||
| Protein 6.8g | 13% | |
Ingredients
- 3 cups long grain white rice
- 1/2 cup melted butter
- 1/4 teaspoon salt (or to taste)
- 2 quarts water
- 1 cup water
Directions
1
Start the 2 quarts water and salt boiling in large stock pot or dutch oven.2
Rinse rice until water runs clear (or as close to clear as you can get it).3
Add rice to boiling water, boil about 10 minutes or until rice is about half cooked.4
Drain rice in colander, reserve.5
In stock pot or dutch oven, pour about 1/4 cup melted butter on bottom, tilt to cover 2 inches up sides.6
Pour the half-cooked rice into the pot, try to make a nice mound in the middle, and avoid the sides as much as possible.7
With the end of a wooden spoon, make holes in the mound of rice (5 or 6 places) evenly around.8
Pour the remaining melted butter onto the rice, and drizzle 1/4 Cup of the extra water into the holes you made. Cover pot with kitchen towel to absorb the steam, place pot lid on towel.9
Cook on very low heat, checking after about 15 minutes. If the rice is browning too fast, add the remaining extra water a little bit at a time.10
Cook rice until it's done, about 30 minutes.11
Try not to check it too often, as it needs to steam.
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More recipes like this one:
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Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Pasta, Rice & Grains > Rice > Long-grain rice
- Cuisine > Asian > S.W. (Middle Eastern) > Iranian/Persian
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 5 or Less Ingredients
- Occasion > Taste/Mood > Comfort Food
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: oak park katie
On Apr 14, 2009
This ended up being just greasy rice for me. I don't know what happened. After 45 minutes and no sign of crustiness I took the rice out of the pan, tuned up the heat and then fried the rice. If this happens to you don't do what I did as a rescue. If anyone has any ideas as to what I did wrong, please let me know.
From: Dewdropdeb
On Mar 11, 2008
This was really cool - a neat new way to serve rice! When I did the initial cook I took it off at nine minutes and it was almost done, so next time I will cook for less. Also took almost an hour for the nice crust to form. Am wondering if it shouldn't be done in a non-stick pan? Great recipe and I will make again with a few adjustments and I will season before second cook! Thank you!
From: Cat19
On Jan 23, 2009
This is known as Chelo in Iran. If you make it with a sauce added it become Polow. I boil the rice for only about 6 minutes before draining, the final rice after steaming should not be mushy, each grain to be separate, it takes some practice! If you sit the covered pot in a sink filled with cold water for about five minutes before turning it over onto a large platter the tadiq will loosen from the pan and it should come out easier. This is the only way to eat basamati rice! The texture and crunch of the tadiq is absolutely addictive!
From: Iron Chef Ghetto
On Jan 27, 2006
This is delicious. Buttery, decadent, crispy, smells excellent. I made a half recipe... It worked fine with margarine. (I used it as that's all I had!) The flavour of this, with the tadiq, reminds me of hot buttered popcorn!
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