Crusted Onion Basmati Rice

Crusted Onion Basmati Rice

Crusted Onion Basmati Rice

This recipe for Crusted Onion Basmati Rice from the Vegetarian Times website really intrigued me. I love crusty rice, but it’s usually the result of me leaving rice too long on the stove (like an idiot!) and not intentional. This recipe is as filling as it is easy. You only have to chop an onion! Talk about keeping it simple! You’ll probably need a bit of salt and pepper to top this, otherwise it’s a bit bland. However I’m really glad that we tried this recipe out. I already have a bunch of ideas to spice this up with some curry powder and other good spicy things. Stay tuned! This would make an amazing side dish to a glorious, saucy curry or a couple of fat sausages (vegetarian or otherwise).

Crusted Onion Basmati Rice
for the Spice Mixture:
3 Tbs. vegetable oil
½ cup hot water
1 tsp. turmeric
2 Tbs. coriander seeds
for the Rice:
2 cups uncooked basmati rice
6 cups cold water
1 Tbs. sea salt
1 large sweet onion such as Vidalia or Maui, cut crosswise into ¼-inch-thick slices

1. To make Spice Mixture: Combine all ingredients, and set aside.
2. To make Rice: Put rice, water and salt in large saucepan, and bring to a boil over medium-high heat. Cook uncovered for 12 minutes, stirring occasionally. Drain rice; rinse with cold water.
3. Heat saucepan over medium-high heat, and immediately spread 1/4 cup rice in pan and top with onion slices. Pour half of spice mixture over onions, and cook 3 minutes.
4. Add remaining rice, and add reserved spice mixture, pouring over top of rice. DO NOT STIR!
5. Cover, and cook 4 minutes.
6. Reduce heat to low, and cook 20 minutes, undisturbed.
7. Scoop out rice from bottom, and place in serving dish with crust on top.

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