Stuck Pot Rice with Potato Crust

Imagine a stovetop paella served upside down, revealing a stunning potato crust on top. This unique dish, known as stuck-pot rice, brings together rice and potatoes, or any other ingredients that develop a crispy bottom in the pot. Surprisingly easy to make, this impressive rice dish requires minimal attention during cooking, making it an excellent option for a delicious and visually appealing meal.

MAKES: 4 to 6 servings

TIME: 11/2 hours, largely unattended

INGREDIENTS:

• Salt
• 11/2 cups white or brown basmati rice
• Freshly ground black pepper
• 4 tablespoons butter or extra virgin olive oil
• Large pinch saffron threads (optional)
• 1 large or 2 small waxy potatoes, like red or other thin-skinned variety
• 1 medium fennel bulb, trimmed and thinly sliced

INSTRUCTIONS:

1. Fill a large, heavy pot with a tight-fitting lid with water and bring it to a boil. Add salt to the water and stir in the rice. Bring it back to a boil, then reduce the heat to maintain a gentle boil. Cook the rice undisturbed until partially done—around 5 minutes for white rice and 15 minutes for brown rice. Drain the rice and set it aside. Season with salt and pepper to taste. Wipe the pot clean.
2. Melt 2 tablespoons of butter in a small bowl or pot (or use 2 tablespoons of oil). Stir in saffron (if using) and set it aside. Peel the potato and cut it into thin slices.
3. Place the remaining butter or oil back into the large pot over medium-high heat. Add the fennel, season with salt and pepper, and cook until softened, stirring occasionally (about 2 minutes). Remove from the heat.
4. Add 1/4 cup water and the butter-saffron mixture (or plain melted butter or oil) to the pot. Carefully line the bottom of the pot with a layer of potato slices. Add half of the rice, then the fennel, and finally, the other half of the rice. Wrap a clean kitchen towel around the pot lid, making sure the corners are on top and secured away from the stove. Cover the pot and turn the heat to medium-high. When you hear the water spattering (around 5 minutes), reduce the heat to very low. Cook undisturbed for about 45 minutes until the potatoes smell toasty but not burnt. Remove from the heat and let it sit for another 5 minutes.
5. Carefully remove the lid and the cloth, and then turn the pot upside down over a large plate. Ideally, the potatoes will come out in a single crust. If not, use a spatula to scrape the pieces out of the pan and place them on top of the rice. Serve immediately, adding a bit of salt and pepper if desired.

VARIATIONS:

• Stuck-Pot Rice with Lima Beans: Replace saffron with dill or dried dill, and substitute fennel with fresh or frozen lima beans.
• Stuck-Pot Rice with Lemon and Herbs: Replace saffron with minced fresh herbs or strong herbs, and use thinly sliced lemons instead of fennel.
• Stuck-Pot Rice with Pita Crust: Skip potatoes and fennel, and use split and halved pita bread to line the pot’s bottom.
• Stuck-Pot Rice with Lentils and Potato or Pita Crust: Omit fennel and saffron, and add lentils along with rice during cooking.
• Stuck-Pot Rice with Chicken and Potato Crust: Include bone-in, skin-on chicken parts and brown them before layering with rice and fennel.

Embrace the art of stuck-pot rice, and enjoy a delightful combination of flavors and textures with the impressive potato crust as the highlight of this comforting dish.