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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

African · Main

Scorched rice

Allergens named in the ingredients: Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 2 cups long-grain rice
  • 3 cups water
  • 1 tsp salt
  • 2 tbsp vegetable oil, butter, or other cooking fat

Method

  1. Rinse the rice thoroughly until the water runs clear.
  2. Soak the rice for 20–30 minutes if desired, then drain.
  3. Bring the water and salt to a boil in a heavy-bottomed pot.
  4. Add the rice and cook until most of the water has been absorbed.
  5. Reduce the heat to very low.
  6. Drizzle the oil or melted butter around the edges of the pot.
  7. Cover the pot tightly with a lid.
  8. Continue cooking for 20–30 minutes without stirring.
  9. Allow a golden-brown crust to form on the bottom of the pot.
  10. Remove the pot from the heat and let it rest for 5 minutes.
  11. Carefully loosen the rice from the sides of the pot.
  12. Invert onto a serving plate or gently remove the crispy layer with a spatula.
  13. Serve immediately.