by Heather Schmitt-Gonzalez / Sunday, August 8, 2010
Stuck-Pot Rice with Yogurt and Mango
Bring a medium pot of water to a boil and salt it. Stir in rice and return to boil, then lower heat so water bubbles along nicely. Cook undisturbed (white rice ~5 mins, brown rice ~15 mins). Drain & set aside. It'll only be partially done. Add a sprinkle more salt and grate some pepper over it.
Put 2 Tbs. of the oil in a blender jar...add the yogurt, lime juice, curry powder, mango & ginger. Blend until smooth. Toss rice w/ a third of the mixture and save the rest for eating with the rice. I had a brain fart and mixed ALL of the yogurt mixture with the rice here. I realized once I mixed it all together. Oops...oddly enough, it didn't seem to matter!?
Put remaining oil in large, heavy pot with tight-fitting lid over medium-high. Add the rice mixture, pressing it down in the pan. I found a heat "proof" spatula/spreader to work very well for this task. Wrap a clean kitchen towel around the lid of the pot so that it completely covers the inside of the lid, with the corners gathered on top so they don't fall anywhere near the flame! Cover the pot to seal the rim. The mixture will sizzle immediately. When you smell the spices in ~3-5 mins., turn the heat down very low. Cook, completely undisturbed, for ~30 mins., or until the rice smells toasty, but not burnt. Remove from heat and let sit another 5 minutes.
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Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.