” … isn’t everybody in France a very good cook? …”
I have never really given much thought to the notion of crispy rice before. That is, not until Big Bear put forth the inspiration after he read me a few lines from a series he’s into. A wee known series – The Bruno Series, and the book we speak of – The Devil’s Cave by Martin Walker. In a nutshell, the main character is a police chief in the French countryside. He is also a very good cook who apparently enjoys his own version of crispy rice as he broods over his latest case. Impressive. Though … I had always assumed that everybody in France was a very good cook.
The method in preparing this is quite interesting and really easy too. A cast iron pan is required and a little bit of patience as it crisps away on your stove top. The end result will be a very flavourful crispy and somewhat nutty rice. It’s a perfect companion to our dear friend chicken.
It’d be yummy with fish too. Oh and don’t forget the Chief Inspector’s lamb.♥
- 1 cup Basmati rice
- 2 tablespoons butter
- 1 teaspoon salt
- Freshly ground pepper
- ¼ cup milk
- ⅛ cup vegetable oil
- 1 cup green onions, chopped
- 1 cup cherry tomatoes haved
- 1 cup hot chicken broth
- 2 tablespoons olive oil
- 2 tablespoons chopped parsley
- Rinse rice well in cold water.
- Bring a pot of water to a boil, add the washed rice, and cook for five minutes.
- Then drain.
- In a cast-iron pan, melt the butter and oil over medium heat.
- Add the chopped green onions and cherry tomatoes. Season with salt and pepper.
- Saute for 3 to 4 minutes or until the onions take on a nice caramel colour.
- Add reserved rice and milk. Stir to combine, then spread the mixture evenly in the pan, pressing it down so that it covers the whole bottom of the pan.
- Cover the pan and cook over medium-low heat for 10 minutes without disturbing it.
- Next, pour the cup of hot chicken broth so that it hits as much rice as possible. Don't worry if it doesn't get everywhere. It will be absorbed by the rice quickly.
- Cover and keep the heat at medium-low and continue to cook the rice for 25-30 minutes.
- As it's cooking, every few minutes, carefully prop up a section of the rice with a spatula and check the underside to make sure it’s not burning. Don't worry if the rice doesn't come up in one piece. You are just looking to make sure that the bottom is turning into a nice thick golden crust.
- Once the rice is done, let it rest for a few minutes in the pan. Then transfer into a serving dish, mixing in some of the crunchy parts, and displaying the rest on top.
- Drizzle with the olive oil and chopped parsley and serve.