*  Exported from  MasterCook  *

          Crispy Bottom Basmati Rice With Lentils (Hot Tamales)

Recipe By     : Feniger and Milliken, TVFN
Serving Size  : 6    Preparation Time :0:30
Categories    : T V F N                          Hot Tamales

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      c             Basmati rice
   2      tb            Sea salt -- +1 ts
   4      tb            Extra virgin olive oil
   1      lg            Onion -- finely diced
   2      c             Brown lentils -- washed, drained
   5      cl            Garlic -- minced
     1/2  ts            Black pepper -- freshly ground
   1      ts            Hungarian paprika
   1      bn            Fresh basil leaves -- julienned

Wash the rice in several changes of warm water until the water runs
clear.

Soak the rice for 6 to 8 hours or overnight, in cold water to cover,
with 1 tb salt. Alternatively, to save time, soak the rice in
lukewarm water with the salt for 30 to 45 minutes.

Heat a large, heavy bottomed skillet over medium heat. Add 2 tb olive
oil and the onion. Cook until the onion becomes translucent, about
10 minutes. Add the lentils, garlic, pepper, and paprika. Continue
cooking 2 minutes. Add 2 cups of water, cover, and cook until tender,
about 45 minutes. Season with the 1 ts salt, or to taste. Stir in the
basil.

In a large saucepan, over mediumhigh heat, bring 2-1/2 qt water to a
boil with the remaining 1 tb salt.

Drain the rice from the soaking liquid and add it to the boiling
water.

Return to a boil and cook for 10 to 12 minutes, uncovered, stirring
occasionally. Test a grain of rice for doneness; it should be cooked
entirely except for a small part in the center.

Strain the rice in a colander and rinse with warm water. Drain
well.

Heat the remaining 2 tb olive oil in a large, well seasoned or
nonstick stock pot with a tight-fitting lid, over medium heat. Add
about 2 tb water and sprinkle the cooked rice evenly onto the bottom
of the pot a spoonful at a time until 2/3rds of the rice has been
distributed.

Spread the lentil mixture evenly over the rice. Cover the lentils
with the remaining rice, mounding it slightly in the center.

Use the handle of a wooden spoon to poke about 5 deep holes in the
rice from the surface of rice to the bottom of the pot to allow steam
to escape. Cover the pot with a thick cotton dish towel and place the
lid on tightly.

Reduce the heat to mediumlow and cook for 35 to 40 minutes, turning
the pot occasionally.

Fill the sink with cold water 1 or 2" deep.

Remove the cover from the rice and have a large, round platter
ready.

Place the pot in the sink for 1 minute, watching so that no water
enters the pot. Remove the pot and dry off the bottom, then invert
the rice cake onto the platter. It should unmold itself in one piece
and be golden brown.

Bring the platter to the table and serve family style. Cut individual
wedges from the rice cake, similar to cutting a pie.

Posted by: patH, Aug 23, 1996


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