For this recipe, I like to use a rice steamer to cook the rice - follow the manufacturers instructions on how to cook the rice though. Some vary in the amount of water or rice to use. You can certainly cook rice on the stovetop, however. I just like how the rice separates in a steamer.
Cook Time: 35 minutes
Total Time: 35 minutes
- 2 cups uncooked rice (basmati, jasmine, or white - your choice)
- 4 cups water
- 1/2 teaspoon salt
- 3 tablespoons olive oil or unsalted butter
In a frying or saute pan, heat olive oil in medium heat. Be sure to coat the sides and the bottom of the pan. Add cooked rice and "mash" it with a spoon to compact it, ensuring it is evenly spread throughout the pan. Cover and cook for about 15-20 minutes on medium heat or until you hear it crack and sizzle.
Once the rice is done, remove lid and carefully flip rice onto serving dish, so crusted rice is on the top. Rice should have a thick layer of brown, crispy rice. Serve immediately.