Crispy rice
Michelle Phetlhe | Tuesday March 28, 2023 06:00
I couldn't tell you why, but I would punish myself by doing research on said sauces, breaking down the ingredients in them, buying them and creating the sauce from scratch.
This could either be seen as being a glutton for punishment or enjoying the challenge of learning and sharpening one’s skill set in the kitchen. As much of a nail biting, painstaking process it becomes each time, waiting to taste the end result is exhilarating and you have to be prepared to having to make it once or twice more before getting it perfect.
The combination of following a recipe, being confident and cooking with love will never lead you astray. Finally, I came to my senses and bravely purchased a dry cook in sauce that required me to add a few ingredients so I still felt like I was doing something, you know. Recently while shopping, I noticed that the same brand had a wet sauce, which I found very intriguing.
The perfect product for days when you don't have the luxury of time or days when you just want to get in and out of the kitchen but still have a hearty, flavour packed, seemingly complex meal.
The dry sauce was excellent, so I felt positive about the wet sauce. Chicken Korma Wet Sauce is super tasty. All you have to do is spend a little time on your sides. Recently, I made crispy rice. It’s ready in under 15 minutes. The flatbread made with two ingredient Nutriday dough is equally easy to make. Both rice and flatbread of some kind are very commonly served with curries such as Chicken Korma. Basmati is my rice of choice because it’s fluffy, light and when cooked correctly, can be ready in eight minutes.
The day I cooked a perfect pot of basmati has to have been one of my proudest culinary days. For the number of times I had served clumpy rice, it was simply mind blowing just how easy the preparation was. Crispy rice elevates a regular pot of rice. Tahdig, crispy Persian basmati rice is traditionally infused with saffron - (I often leave this out as it’s not a common ingredient in my kitchen) and turmeric with a golden butter crust. It is crispy on the outside and fluffy on the inside! Tahdig (which translates to “bottom of the pot”) is a Persian specialty that is made by cooking rice in a way that creates a crispy, golden, perfectly caramelised crust that takes the shape of the bottom of the pot. The result is simply irresistible. This rice is perfect for weeknight dinners as well as for special occasions. It’s sure to impress everyone and have them coming back for curious seconds.
INGREDIENTS
2 cups basmati rice rinsed very well until water runs clear Pinch of salt
¼ teaspoon saffron threads ground with the bottom of a wooden spoon (optional)
3 tablespoons plain Nutriday yoghurt
1 egg
1 teaspoon ground turmeric
3 tablespoons unsalted butter
3 tablespoons olive oil
INSTRUCTIONS
Fill a large pot with 4 cups water and bring to a boil over high heat. Add salt. Add the rice, and stir. Cook until al dente, 7 minutes. Drain and rinse with cold water to stop the cooking. In a large bowl, mix Nutriday plain yoghurt, egg, turmeric. Remove 2½ cups of cooked rice and combine it with the yogurt mixture in the large bowl. Place a non-stick pan on medium heat, then add the butter and oil. When butter melts, add yogurt-rice mixture into pan and gently press it in and up the sides. Add leftover cooked rice into pan. Turn heat up to medium high until rice is sizzling. Let the rice cook for 5 minutes, then reduce heat to medium-low, cover with a lid wrapped with a clean towel and cook until rice is fully cooked and the edges are golden brown, 15-17 minutes.