Provided by Mark Bittman
Categories weekday, side dish
Time 2h
Yield 8 servings
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : @context http, Calories 277, UnsaturatedFat 2 grams, Carbohydrate 47 grams, Fat 8 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 261 milligrams, Sugar 1 gram, TransFat 0 grams
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