Stuck-Pot Rice with Potato Crust is a delicious and easy to make recipe that will have you craving more. It’s perfect for any time of the day, but is especially great as an appetizer or side dish.

Stuck-Pot Rice with Potato Crust is a dish that has been cooked in the Instant Pot. It’s an easy, flavorful, and healthy meal that can be made in 30 minutes. Read more in detail here: instant pot rice dishes.

Instructions:

Consider a stovetop paella served upside down, with the beautiful crust on top. Sticky-pot rice is one of the simplest ways to get an impressive rice dish on the table. It’s made with rice, potatoes, or anything else that browns and sticks to the bottom of a pot—and given that the recipe actually directs you to walk away (you’ll ruin it if you don’t)—it’s one of the easiest ways to get an impressive rice dish on the table. If you want, you may use brown basmati rice in this recipe. Although the kernels will be less starchy than white basmati rice, the taste will be rich and excellent. Make sure you use a clean cloth to line the pot cover. This absorbs water, preventing condensation from dripping back into the rice.

  • Salt
  • 1 1/2 cups basmati rice, white or brown
  • black pepper, freshly ground
  • 4 tbsp. extra virgin olive oil or 4 tbsp. butter
  • Saffron threads in a pinch (optional)
  • 1 or 2 tiny waxy potatoes, such as red or thin-skinned varieties
  • 1 medium trimmed and thinly sliced fennel bulb
    • Fill a big, heavy saucepan halfway with water, heat to a boil, and season with salt. Return to a boil with the rice, then reduce the heat so the water bubbles beautifully. Cook until partly done, approximately 5 minutes for white rice and 15 minutes for brown rice. Drain the water and put it aside. Taste and season with salt and pepper as needed. Wipe the pot clean.
    • In a small dish or saucepan, melt 2 tablespoons butter (or simply 2 tablespoons oil), then mix in the saffron if using, and leave aside. Peel the potato and cut it into thin slices crosswise.
    • Return the remaining butter or oil to the big saucepan and heat on medium-high. Add the fennel, season with salt and pepper, and simmer for approximately 2 minutes, stirring periodically. Turn off the heat.
    • Fill the saucepan with 1/4 cup water and the butter-saffron combination (or plain melted butter or oil). Cover the bottom of the pan with a layer of potato slices, being careful not to overcrowd the pan.
    • Add half of the rice, then the fennel, and then the remaining rice. Wrap a clean kitchen towel over the pot’s lid, making sure the edges are on top and don’t fall towards the burner, and cover it. Increase the temperature to medium-high. Reduce the heat to extremely low when you hear the water spattering, which should take approximately 5 minutes. Cook, stirring occasionally, for approximately 45 minutes, or until the potatoes begin to smell toasted but not burnt. Remove from the heat and let aside for 5 minutes more.
    • Turn the pot upside down over a big dish after carefully removing the cover and cloth. Fantastic if the potatoes come out in a single crust. If not, scrape the pieces out of the pan with a spatula and place them on top of the rice.
    • Serve immediately with a pinch of salt and pepper, if desired.
      Lima Beans in a Stuck-Pot Rice

    • 2 tablespoons chopped fresh dill or 1 tablespoon dried dill may be used in lieu of the saffron. Use 1 1/2 cups fresh or frozen lima beans in place of the fennel.
      Rice in a Stuck-Pot with Lemon and Herbs

    • Use 1/2 cup minced mild fresh herbs—parsley, mint, or a mix of them—instead of saffron, or 1 teaspoon strong herbs like tarragon, thyme, or rosemary, or a few teaspoons of oregano or marjoram. Instead of fennel, use 2 thinly sliced lemons (peels and all)
      Rice in a Stuck-Pot with Pita Crust

    • If you want it to taste like buttered toast, leave off the potato and the fennel layer; retain the saffron if you like it. Use 1 big or 2 small pita breads with pockets, split and half, to make thin slices in place of the potatoes. In Step 4, line the bottom of the saucepan with pita pieces.
  • YIELDS: 4–6 SERVINGS
  • TIME: 1 1/2 HOURS, MOSTLY WITHOUT ATTENTION

 

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