Basmati Rice With Potato Crust

Total Time: 1 hr 4 mins Preparation Time: 15 mins Cook Time: 49 mins

Ingredients

• 1/3 cup plus 2 tablespoons butter
• 3/4 cup basmati rice
• 4 cups water (may use some chicken stock if wished along with water)
• sea salt, to taste
• 2 medium potatoes, peeled and thinly sliced (i like to use yellow fleshed potatoes)
• 1 garlic clove, minced

Recipe

• 1 rinse then soak rice for 10 minutes to 30 depending on quality.
• 2 melt 2 tablespoons of butter in a saucepan over medium heat.
• 3 stir in the drained soaked rice and cook for 1 minute.
• 4 bring water and stock if using to a boil add sea salt to taste add rice, bring back to a boil and boil exactly 8 minutes, drain.
• 5 melt 1/4 cup butter and toss in the sliced potatoes and sea salt to taste.
• 6 in a heavy-bottomed pot with a tight-fitting cover, and low rim, arrange the potato slices, overlapping in 2 layers covering the bottom of the pot (using all of the butter they were tossed in).
• 7 sprinkle with the garlic.
• 8 evenly spoon the half-cooked rice on top of the potatoes and garlic, and spoon the remaining melted butter over the rice.
• 9 cover the pot and cook over medium low heat or to brown potatoes slightly, then turn heat down and cook for 40 minutes, or until the rice is tender.
• 10 removing properly can come with practice but it helps to dip the pot in cold water for 30 seconds making sure not to get water in the pot! then flip --.
• 11 enjoy!