If you’re looking for a fun and innovative way to enjoy eating rice, check out this recipe for a crunchy version.
There are so many different ways to prepare and cook rice. Not to mention all the various types that are sold.
I personally like Basmati Rice over all others. I prefer the long thin grain and the light nutty flavor of this particular rice.
There is a dish that I love to prepare with my nieces and we call it Crunchy Rice. Not only is this dish tasty but it is fun to make with small children. Here are the ingredients and supplies you will need
Crunchy Rice With Dipping Sauce Recipe
Rice Ingredients:
- 2 cups Basmati Rice
- ¾ Tbsp. salt
- 2 tsp. butter
- 1 pinch Saffron
- A pot with a lid
- A damp dish towel
- ¼ cup olive oil (you can substitute vegetable oil)
- Large cast iron pan
- Wooden spoon or chopstick
Dipping Sauce Ingredients
- 1 cup Greek yogurt
- 1 tsp. of fresh dill
- Pinch of salt and pepper
- 1 tsp. fresh lemon
- 1 clove garlic finely minced
- 2 Tbsp. grated cucumber
Rice Instructions
- First wash the rice in a large bowl. Continue to rinse until the cold water runs clear.
- Then soak the rice for 10 minutes. This step is very important to ensure that the grit is removed.
- Put the clean rice aside and add your water to the pot.
- Bring to a boil and add the rinsed rice.
- Cook the rice for 10 minutes then drain.
- Take the cast iron pan and melt the butter on a medium to low temperature.
- Add the rice, oil and salt while stirring.
- Then take the wooden spoon and spread the rice evenly.
- Next, take the end of the wooden spoon or chopstick and make several holes through the rice almost to the bottom. These openings are important to ensure that the steam escapes while cooking.
- Cook for 10 minutes with the lid in place and do not lift until the time is up.
- In a separate bowl take the saffron and combine with one cup of hot water.
- Take the liquid and pour over the top of the rice.Lower the heat slightly and cover with a damp dish towel and put the lid in place. (You can take the excess cloth and wrap it around the handle on the lid. The cloth will catch any excess moisture from the rice.)
- You will now cook the rice for 30 to 35 minutes. (Depending on whether you use convection top or gas range will determine how often you will need to rotate the pot to ensure the heat is evenly distributed. (Pay close attention to the rice while it cooks and occasionally peak under the lid. Take your spoon and lift up the edges of the crunchy rice to ensure that it is not burning. You are looking for a thick, crust-like consistently at the bottom with a golden appearance. Once you hear a soft popping sound and the nutty smell of the rice fills the room, it is finally done. Let the rice sit for 10 minutes in the original pan.)
- Once it has cooled, take a large plate and lay it over the top of the pan. Flip the rice onto the plate.
Dipping Sauce Instructions
1. Mix all of the dip ingredients together until thoroughly combined.
I love to break up the crunchy rice into pieces and serve on a platter. You can place the dipping sauce in a small serving bowl in the middle of the dish. Arrange the rice pieces around the dip. I also like to add pita bread to the platter.
Any excess soft rice can be used as a side dish with other meals you may prepare.
Enjoy!
Crunchy Rice Printable Recipe
Crunchy Rice
Ingredients
Crunchy Rice Ingredients
- 2 cups Basmati Rice
- ¾ Tbsp. salt
- 2 tsp. butter
- 1 pinch Saffron
- A pot with a lid
- A damp dish towel
- ¼ cup olive oil (you can substitute vegetable oil)
- Large cast iron pan
- Wooden spoon or chopstick
Dipping Sauce Ingredients
- 1 cup Greek yogurt
- 1 tsp. of fresh dill
- Pinch of salt and pepper
- 1 tsp. fresh lemon
- 1 clove garlic finely minced
- 2 Tbsp. grated cucumber
Instructions
Crunchy Rice Instructions
- First wash the rice in a large bowl. Continue to rinse until the cold water runs clear.
- Then soak the rice for 10 minutes. This step is very important to ensure that the grit is removed.
- Put the clean rice aside and add your water to the pot.
- Bring to a boil and add the rinsed rice.
- Cook the rice for 10 minutes then drain.
- Take the cast iron pan and melt the butter on a medium to low temperature.
- Add the rice, oil and salt while stirring.
- Then take the wooden spoon and spread the rice evenly.
- Next, take the end of the wooden spoon or chopstick and make several holes through the rice almost to the bottom. These openings are important to ensure that the steam escapes while cooking.
- Cook for 10 minutes with the lid in place and do not lift until the time is up.
- In a separate bowl take the saffron and combine with one cup of hot water.
- Take the liquid and pour over the top of the rice.Lower the heat slightly and cover with a damp dish towel and put the lid in place. (You can take the excess cloth and wrap it around the handle on the lid. The cloth will catch any excess moisture from the rice.)
- You will now cook the rice for 30 to 35 minutes. (Depending on whether you use convection top or gas range will determine how often you will need to rotate the pot to ensure the heat is evenly distributed. (Pay close attention to the rice while it cooks and occasionally peak under the lid. Take your spoon and lift up the edges of the crunchy rice to ensure that it is not burning. You are looking for a thick, crust-like consistently at the bottom with a golden appearance. Once you hear a soft popping sound and the nutty smell of the rice fills the room, it is finally done. Let the rice sit for 10 minutes in the original pan.)
- Once it has cooled, take a large plate and lay it over the top of the pan. Flip the rice onto the plate.
Dipping Sauce Instructions
- Mix all of the dig ingredients together until thoroughly combined.
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