Hands-on Time
10 Mins
Total Time
1 Hour 2 Mins
Yield
Serves 6 (serving size: 1 wedge)
Photo: Kiyoshi Togashi; Styling: Sarah Smart

How to Make It

Step 1

Place 4 cups water in a saucepan over medium-high heat; bring to a boil. Add rice; cook for 10 minutes. Drain. Rinse with cold water; drain.

Step 2

Combine yogurt, salt, and saffron in a medium bowl. Add rice to yogurt mixture, stirring well.

Step 3

Melt butter in a medium nonstick sauté pan over medium heat. Add oil; swirl to coat. Add rice mixture to pan, lightly packing rice down. Wrap a clean, dry dish towel around lid to pan, tying it at the handle; place prepared lid on pan. Cook rice, covered, over medium heat 20 minutes (do not stir or uncover). Reduce temperature to medium-low; cook an additional 20 minutes or until rice is tender on top and a golden crust forms on bottom.

Step 4

Loosen the rice crust with a rubber spatula around the edges. Place a plate over the top of pan, and invert the rice onto plate, browned side up. Cut into 6 wedges, and serve immediately.

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