Crispy rice from the pot

Crispy rice from the pot

Com cháy

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

We like this rice with braised meats, or to scoop up one of the salads from this book.

It takes a bit of practice to lift the rice out of the pot in one piece. Don't worry if it doesn't work the first time: It still tastes the same, even if it breaks up!

Ingredients

Quantity Ingredient
600g long-grain white rice
1/3 teaspoon salt
60ml vegetable oil

Method

  1. Put the rice in a large colander or sieve and rinse under cold running water. Place your hand in the centre of the rice and move it in a circular motion to make sure the water runs freely over all the rice. When the water runs clear, allow the rice to drain.
  2. Transfer the rice to a saucepan and cover with 1.125 litres water. Bring to the boil, then cover immediately with a tight-fitting lid and reduce the heat to a simmer.
  3. Cook for 18 minutes, then turn the heat up and cook for a final 2 minutes. Remove from the heat and let the rice rest for 10 minutes before serving.
  4. Scoop the rice from the pan, except for the rice that has stuck to the base and side.
  5. Return the pan to the heat. Season the rice in the pan with the salt and a pinch of freshly ground black pepper. Run the oil down the side and onto the base of the pan.
  6. Cook until the rice lifts away from the pan and has a golden brown colour and crisp texture.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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