This no-fuss risotto was a lucky happenstance. By now you should know that the two stage Persian
style rice requires an initial parboiling, followed by the steaming. Being
busy with the main dish once cooking for the blog, I decided to keep the parboiled rice in the water
in which it was parboiled (the pan was off the heat though). Returning to the rice (which was meant to be a side) after a few minutes, I found the rice grains nearly falling apart; the boiling
water, resembling a starchy slurry. The rice was clearly not suitable for my
intended Tah-chin,
I therefore mixed in the yogurt and butter. The result turned great, the idea evolved to the presented creamy rice.
Ingredients:
2 cups long or medium grain rice (or
any other high starch rice)
4 cups water
2 TSP salt
2 TBSP butter
4 sprigs of scallion, finely chopped
1 TSP garlic, grated
1 TSP adobo seasoning (or Italian
seasoning)
¼ cup parmesan
5.29 Oz (~150gr) 2% Greek yogurt
Pinch of saffron (optional)
Add the salt to water and bring to a
rolling boil. Add the rice and parboil until the rice is al dente. The granular texture
of parboiled rice should be similar to that of the classic Persian
rice before draining. Reduce the
heat to very low, cover the pot, and cook for 10 minutes. The second stage results in rice grains,
releasing their starch content.
In the meantime sauté the garlic and the white and light green parts of the scallions in butter. Mix in the yogurt,
Parmesan, and sautéed vegetables to the rice. Mix well and cook for another two
minutes or until the rice looks creamy. In the very top photo, half of the rice is seasoned with a pinch of saffron. The green parts of the scallions can be used as garnish.
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