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Ingredients
- Salt and black pepper
- 2 cups long-grain rice, like Basmati
- 4 to 6 tablespoons butter
- 1 pound russet or other all-purpose potatoes, peeled and thinly sliced
Method
- Bring a large pot of water to a boil and salt it; add rice and cook, adjusting heat to maintain a steady boil.
- Stir occasionally.
- When rice is nearly done, about 10 minutes later, drain it.
- While rice cooks, heat 2 tablespoons butter over medium heat in a wide skillet or casserole, preferably nonstick.
- Arrange potatoes in butter.
- Pour cooked rice over potatoes; turn heat to very low.
- Add 2 tablespoons butter and cover.
- Cook over lowest possible heat, undisturbed, for at least 1 1/2 hours, or until potatoes are crisp (use a spatula to peek).
- Keep the dish on minimum heat for another half hour, or turn off heat and reheat over medium-low heat for 15 minutes before serving.
- During last few minutes of cooking, add black pepper and, if you like, 2 more tablespoons of butter.
- Cut potato-rice cake into pieces and serve.
