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Scorched rice

Scorched rice — a cape verde recipe, 4 ingredients.

Cape Verde

contains dairy

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 2 cups long-grain rice
  • 3 cups water
  • 1 tsp salt
  • 2 tbsp vegetable oil, butter, or other cooking fat
Make it lactose-friendly
  • 2 tbsp vegetable oil, butter, or other cooking fat → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Rinse the rice thoroughly until the water runs clear.
  2. Soak the rice for 20–30 minutes if desired, then drain.
  3. Bring the water and salt to a boil in a heavy-bottomed pot.
  4. Add the rice and cook until most of the water has been absorbed.
  5. Reduce the heat to very low.
  6. Drizzle the oil or melted butter around the edges of the pot.
  7. Cover the pot tightly with a lid.
  8. Continue cooking for 20–30 minutes without stirring.
  9. Allow a golden-brown crust to form on the bottom of the pot.
  10. Remove the pot from the heat and let it rest for 5 minutes.
  11. Carefully loosen the rice from the sides of the pot.
  12. Invert onto a serving plate or gently remove the crispy layer with a spatula.
  13. Serve immediately.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0