Persian Fried Rice of Crispy Rice

Keith's Recipes

Persian Fried Rice

A rich, buttery crispy rice that's a wonderful presentation when it turns out right!

I really enjoy rice prepared this way, and it goes really well with most Middle Eastern, Indian, or Thai main dishes. Of course, feel free to try it yourself with whatever you wish. Ideally, when this turns out right, it comes out of the pan in a single piece that can then be cut and served in pieces. Of course, usually, it comes out of the pan too loose and flaky, and falls apart. But don't fret, it still tastes great, you just don't get the ideal presentation...

Crispy Rice

Servings vary by amount of rice prepared.

• Rice
• Butter

Use 1/2-1 Tbsp. of butter for each serving of rice.

Cook rice as normal. Turn out of pan and drain.

Melt butter in bottom of pan.

Pile rice back into pan and pack together gently. Fill any "head room" with paper towels. Cover. Cook over medium heat for about 20 minutes.

Set pan in sink of cold water for about 2 minutes.

Turn rice out upside down so that crust is on top.

Serve with Middle Eastern, Mediterranean, Indian, or Southeast Asian meals.

---

Thank you for your support.

By the way, the last time I bothered to change this page, it was: March 25, 2006, 20:26:35. Have a Day...

This page (layout, design, concepts, and content) and all associated pages including, but not limited to "The First Tank Guide" and the "Great Quotes from Montana State University (and other places)" pages copyright © 1995-2008 Keith Seyffarth (et al.)