Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 cups long grain rice, washed
- 1 teaspoon salt
- 12 cups cold water
- 2 potatoes, peeled and very thinly sliced
- 1/2 cup melted butter
- =
Directions
Bring the water to a boil in a large pot, add the salt, and then boil the washed rice for ten minutes; drain and reserve.
Dip the potato slices in the melted butter and use them to line the bottom AND sides of the same pot you just boiled the rice in.
Pour any leftover butter in the bottom of the pot.
Now, very carefully (don't move the potatoes), place the partially cooked rice into the potato-lined pot.
Cover the pot with a teatowel and then its lid and place over medium-low heat; this steams the rice and cooks and browns the potatoes.
This will take about 1/2 hour, but carefully check the rice for doneness and the potatoes for browning after about 20 minutes.
When the rice and potatoes are done (potatoes will be browned and crispy), remove from heat and remove lid and teatowel.
Place a large platter over top of pot and very carefully invert the pot.
The whole thing should slide out; if some potatoes come away, put them back where they belong.
I was told the crust is called the"tadiq" and it is the part the family members all fight over.
I admit that, when I tried to make this dish, it all fell apart; it was tasty though.