Description
Another from maria luisa scott and jack denton scott's "rice : more than 250 unexpected ways to cook the perfect food". They recommend serving it with roast lamb. Posted for zwt3
Ingredients
- Butter
- Long-grain Rice
- Boiling Water
- Salt
- Potatoes
- Garlic Cloves
- Blanched Almond
Instructions
- Melt the 3 tablespoons of butter in a saucepan over medium heat
- Stir in the rice and cook for 1 minute
- Add the boiling water and 1 teaspoon of salt
- Cover, lower the heat and simmer for 10 minutes
- Remove from the heat and drain, reserving the rice
- In a large bowl, toss the potato slices with half of the melted butter and the remaining salt
- In a heavy-bottomed pot with a tight-fitting cover, arrange the potato slices, overlapping in 2 or 3 layers covering the bottom of the pot
- Sprinkle with the garlic
- Evenly spoon the half-cooked rice on top of the potatoes and garlic, and spoon the remaining melted butter over the rice
- Cover the pot with aluminum foil and put the cover on top
- Cook over very low heat for 45 minutes, or until the rice is tender
- Sprinkle wit the almonds, gently stirring them into the rice with a fork
- Be careful not to touch the bottom potato layer while you fluff the rice
- Serve on warm plates with spoons of rice beside crisp garlic-potatoes