Cooled rice pilaf is gently mixed with yogurt and vegetable paste, then cooked over low heat in a cast-iron pan to form a crust. It turns leftover rice into a golden-crusted centerpiece without waste. Leaving the rice completely undisturbed as it cooks is the secret to keeping the crust intact.
Gently mix the cooled rice pilaf with the yogurt and vegetable paste, taking care not to crush the grains.
Brush a cast-iron pan with melted butter, then press the mixture into an even layer.
Cover and cook undisturbed over the lowest heat for 13 minutes, allowing a golden crust to form.
Invert the pan onto a serving plate and lift it off carefully. The crust should release without breaking.
Do not stir the rice at all during cooking: the crust can only form if left undisturbed. Allergens: contains milk and dairy products (yogurt and butter).
Salçayı biraz fazla koyunca karışım gerekenden ıslak oldu, tencereye yayarken zorlandım. Kısık ateşte önerilen 13 dakika yerine 17 dakikada kabuk oturdu, sabırla beklemek gerçekten fark yaratıyor.
Tencereyi ters çevirirken acele ettim, kabuk ortadan ikiye bölündü ve pilav tabağa dağıldı. 13 dakika yeterli gelmemiş olabilir, benimki 20 dakikada bile tam kabuklanmamıştı, belki tencerem çok genişti.
Kısık ateşte 13 dakika beklettim, kabuk gerçekten altın rengi oldu ve tek parça halinde çıktı.
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