I learned this rice from Lila’s mom, Azhar, who fed us once a week when Lila and I worked in San Francisco. Later on, I learned from my mother-in law to add yogurt to make a crispier crust.
- Rinse the rice
- Mix yogurt with water
- Place rice, yogurt water, salt, and oil in a non-stick pot. Bring to a boil uncovered while skimming the foam at the top, then reduce heat to med high and cook until all water has evaporated and the rice starts to sizzle.
- Reduce heat to med low, place a paper towel over pot and cover with lid. Cook for 40 min.
- Turn temperature up to high for 1-2 min for the crust to color and then remove from the heat
- Flip the rice on a dish