Rating: 4 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
David Bonom
Recipe by Cooking Light September 2012

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Credit: Kiyoshi Togashi; Styling: Sarah Smart

Recipe Summary

hands-on:
10 mins
total:
1 hr 2 mins
Yield:
Serves 6 (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • 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.

Nutrition Facts

172 calories; fat 4.8g; saturated fat 2.2g; mono fat 1.7g; poly fat 0.6g; protein 3.4g; carbohydrates 31g; fiber 0.9g; cholesterol 9mg; iron 1mg; sodium 327mg; calcium 13mg.
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