I Might Make You Fall In Love With Me...

Crunchy rice. Until I met my husband, I had never heard of such food. I always thought the browned rice left on the bottom of the pan was burned rice, due to my lack of rice cooking know-how. But crunchy rice is much, much different than burned rice. My husband made me crunchy rice when we were dating … and let me tell you, it changed my world (and, perhaps made me fall in love with him!)  Known by different names in various parts of the world -  socarrat in Spain, nurungji in Korea, rasguño in Latin America, and tahdig in the Middle East - the toasty and golden layer at the bottom of the pan is an intensely flavored treat (think corner sides on a brownie pan or crunchy edges of a baked casserole). Crunchy rice only requires the same ingredients you would use to make regular rice - the true alchemy is in the technique.  Allow me to change your world and teach you how to make crunchy rice….no promises that you won’t fall in love with me! 

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Crunchy Rice - Yield: 4 cups

INGREDIENTS

  • 2 C long grain white rice such as jasmine or basmati 
  • 4 C water
  • 2 TBS extra virgin olive oil
  • 2 TBS grass-fed unsalted butter
  • 1 tsp sea salt, my favorite is THIS ONE
  • Stainless steel 4-Quart saucepan with tight-fitting lid (yes, the pan is an ingredient here, I’ll explain why)

INSTRUCTIONS

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  1. Rinse the rice several times in running water until the water runs clear
  2. Place rice in the stainless steel saucepan and cover with water. Using a stainless steel (i.e. NOT ‘non-stick’) saucepan here is imperative. Along with questionable health consequences, the teflon coating on non-stick pans won’t allow the rice to form a golden, crunchy layer. Do yourself a favor and get a stainless steel pot. 
  3. Add butter, oil, and salt and let rice sit at room temperature for 15 minutes. 
  4. After 15 minutes, bring the pot to a boil, stirring frequently so that the rice doesn’t stick.
  5. Reduce heat to medium-low and cover with the lid wrapped in a dishtowel (to absorb excess steam, which makes rice soggy).
  6. Cook 45 minutes, or until the bottom of the pot sizzles when the outside is touched gently with a wet finger.
  7. Remove from heat, and carefully place the bottom of the pot under cool running water. This helps loosen the rice and prevents sticking.
  8. Let sit 2-3 minutes, open the lid, and scoop the rice onto a platter. 
  9. Using a spatula, carefully loosen the crunchy rice from the bottom of the pot and serve alongside the rice. 

Top with your favorite roasted vegetables, enjoy as a side dish, or heck - eat by itself!