Rice with Hikaka
Fluffy steam rice held together by a delicious thin layer of crispy fried rice is Rice with Hikaka. It is a treasured staple on many Middle Eastern tables.
- 2 cups uncooked white long grain rice Basmati rice is recommended*
- 2 tbsp olive oil**
- 1½ tsp salt
- water see instruction for amount of water to use
Rinse rice 2-3x with water until water runs clear. This is to remove excess starch on the rice.
Heat oil in a medium size pot on medium heat
Add rice and salt and stir a few times
Add water to the pot so that rice is completely covered and about 1/2 inch of water is sitting above the rice
Allow to come to a rapid boil then cover and reduce to a simmer
Keep covered and let cook at simmer for 25 minutes
Remove cover and let cook for another 15 minutes
To serve, flip pot over onto a serving plate. This will reveal a rice cake with golden crust (aka "hikaka"). Enjoy!
*If you would prefer to use brown basmati rice instead of white, add a little more water (3/4" above rice instead of 1/2") and longer cooking time (keep covered for 30 minutes instead of 25 minutes). A crust will form, but it will not be quite as golden or crispy as with white rice.
**You can also use butter instead or a mix of butter and olive oil, any combination will render a fabulous hikaka.