Crispiness adds a unique flavor to rice



Yankee Chef logoBy Jim Bailey

Much like the Persian Polo but a little more flavorful, the crisp rice gives this dish flavor that can’t be found with any spice. Adding just a touch of curry and cayenne adds without overwhelming the natural taste of the crusty rice. Enjoy this side dish with your choice of protein, as rice goes with just about anything you can dream up.

Sweet crispy rice.

Crispy rice a perfect side dish.

1 cup rice
3 tablespoons butter or margarine
1/2 small onion, minced
1/2 teaspoon curry powder
½ teaspoon cayenne pepper or chili powder
¼ teaspoon salt
Pinch black pepper

In a large saucepan, heat 6 cups water to boiling over high heat. Add the rice and cook, uncovered for 10 minutes. Drain and rinse with cold water. Let rice sit in colander until completely drained. During this time, add butter to a large skillet until melted over medium heat. Add the onion and cook, stirring frequently, for 10 minutes or until tender. Add cooled rice, cayenne pepper and salt and ¼ cup water. Stir until rice is coated with everything. Now spread out the rice mixture evenly over the bottom of the skillet, cover and cook about 20 minutes, or until the rice is tender and a crispy crust has formed on the bottom. When done, use a spatula to remove rice dish from skillet and ‘flip’ onto a serving platter. Makes about 4 servings.

Yankee Chef book coverSchiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at

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