Rice With Crispy Potatoes

1. 1

   First soak your rice in cold water and rinse 2-3 times changing the water to clean water each time.

2. 2

   Then in another large pot par-boil the rice with fresh water and 2 tspn kosher salt.

3. 3

   Bring rice to a boil until just cooked and strain,.

4. 4

   Cool the rice down with cold water in the sink.

5. 5

   In the non stick sauce pot melt 1/4 cup of the butter and 1/3 cup olive oil.

6. 6

   Pat dry your potato slices with a dry towel and arrange in the bottom of the sauce pot till most of the bottom is covered with the potatoes.

7. 7

   If there is any open space left in the pot use any left-over potato to fill it inches.

8. 8

   Add the rice into the pot covering potatoes and dot the top of the rice with the remaining butter,cover with lid and cook at medium heat for 20-30 minute.

9. 9

   Check with a wooden spoon the potato on the inside edge of the pot to see if done.

10. 10

    The potatoes will be golden brown and that's good sign the ones in the middle are done too.

11. 11

    You can serve this with just about anything a hearty tomato and beef stew,.

12. 12

    Chicken or beef kebabs,but most of all enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.