Crumbly Rice with a Crust
6 servings
55 minutes
Fluffy rice with a crust is a refined dish of Uzbek cuisine that combines the tenderness of rice with an appetizing golden crust. Its roots trace back to the traditions of Central Asian culinary art, where rice has always held a central place. Thanks to a special cooking method, the rice remains airy and crumbly, while the crispy crust gives it a unique texture. The light spice of turmeric enhances its flavor, and the addition of barberry and traditional spices fills it with an Eastern aroma. This dish pairs perfectly with both meat and vegetables and can also serve as an independent delicacy adorning the festive table. Delicious and hearty, it brings joy to anyone who appreciates true culinary traditions.
1
Add salt, vegetable oil to boiling water, then add rice.
- Salt: to taste
- Vegetable oil: to taste
- Long grain rice: 600 g
2
Add turmeric in 5 minutes.
- Turmeric: pinch
3
Drain the rice through a strainer to dry. The rice should be slightly firm inside.
4
Next, make the gammakh (crust on top). Mix 1 yolk, sour cream, kefir, and butter by the tablespoon, add a pinch of salt and baking soda, then add a little flour.
- Chicken egg: 1 piece
- Sour cream: 1 tablespoon
- Kefir: 1 tablespoon
- Butter: 1 tablespoon
- Salt: to taste
- Soda: pinch
- Wheat flour: pinch
5
Roll out a layer of dough in a frying pan with butter, place half of the rice on it, drizzle with melted butter, add the second half of the rice, and top with more butter (there should be a lot of butter). Place on the lowest heat, covered with a towel-wrapped lid (to keep the rice fluffy).
- Butter: 1 tablespoon
6
You can add barberry and spices for Uzbek pilaf. Cook for about 20 minutes.
- Salt: to taste